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.
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.
- Chicken egg: 2 pieces
- Blanched almonds: 30 g
- Sugar: 125 g
- Orange flower 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.
- Chicken egg: 2 pieces
- Cream 30% fat: 125 g
