Tunisian Zabayon

Ingredients

For 4 servings

• •5 5 Egg(s)
• •5 c. à soupe 5 Tbsp Sugar
• •5 c. à soupe 5 Tbsp Oil
• •1 1 sachet(s) Vanilla sugar
• •3 c. à soupe 3 tablespoons Orange blossom water
• •1 1 pinch(s) Salt
• •40 g 40 g Stretch almonds
• •60 g 60 g Sugar

Method

1. 1.Prepare two large bowlers. Separate whites from egg yolks
2. 2.In the first salad bowl mount the egg whites in firm snow with a pinch of salt. Once the snow whites are well mounted you can tighten them with a good pinch of sugar. Book.
3. 3.In the second salad bowl, beat the yellows with sugar and vanilla sugar until it whites (with the electric whip it is faster and it will be even more sparkling)
4. 4.Add the orange blossom water, beat a little more.
5. 5.Keep beating by gradually incorporating the oil.
6. 6.Gently mix white snow with egg yolk preparation.
7. 7.Pour into a cake mould or small silicone moulds. Take a small non-stick saucepan, heat it well and then add 60 g of sugar powder that you will let melt gently over low heat to make a caramel. Be careful, don't let the caramel color too much because after it will taste bad!
8. 8.Once the caramel is ready, discard the tapered almonds and mix well so that the caramel coats the almonds.
9. 9.Place sulfurized paper on your worktop and pour the caramelized almonds and let cool.
10. 10.When the preparation has cooled, take a large knife and cut the almonds into small pieces or large pieces as you prefer.
11. 11.Place the preparation of the zabayon for at least 4 hours at the fridge (also prepare it the day before for the next day).
12. 12.When you put up your plate sprinkle with caramelized almonds and it's a treat!