Sauce with cream and almonds

2 servings

15 minutes

Creamy almond sauce is a delicate and airy delight of European cuisine that can transform any dish into an exquisite gastronomic pleasure. Its base is blanched almonds ground with sugar and orange water, while cream and whipped yolks give the sauce a velvety texture and lightness. Legends say that similar almond sauces were popular in medieval Europe, served with desserts or fruits. Its flavor is a harmony of sweetness, nutty notes, and citrus freshness. This sauce pairs perfectly with biscuits, fresh berries, and vanilla ice cream, adding richness and sophistication to every bite.

Energy value per serving

• Calories: 641
• Proteins: 11.9g
• Fats: 35.9g
• Carbohydrates: 68.8g

Ingredients

• Blanched almonds: 30 g
• Cream 30%: 125 g
• Sugar: 125 g
• Chicken egg: 2 pc
• Orange water: 1 tbsp

Cooking steps

1. Separate the whites and yolks, lightly beat the whites and whip the yolks vigorously. Crush the almonds in a mortar (or grind in a mixer), adding the egg whites, sugar, and orange water alternately. Pour the mixture into a pot.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Blanched almonds: 30 g
   • Sugar: 125 g
   • Orange water: 1 tablespoon

2. Mix the beaten yolks with the cream, pour into the saucepan with the sauce, and whisk over very low heat until a thick, frothy, homogeneous sauce is obtained.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cream 30%: 125 g