Yolks of Saint Teresa
8 servings
30 minutes
Yolks of Saint Teresa are a Spanish dessert in our "Golden Thousand". Bright yellow candies with a dense sugar shell and a creamy filling with lemon aroma.
1
Prepare the necessary ingredients.
2
Pass the yolks through a sieve into a saucepan to remove the membranes.
3
Prepare the syrup: in another saucepan, add 100 grams of sugar, pour in water, add a cinnamon stick and lemon zest cut into large pieces.
- Sugar: 200 g
- Water: 75 ml
- Cinnamon sticks: 1 piece
- Lemon: 1 piece
4
Bring to a boil, remove the zest and cinnamon, thicken the syrup. Then take off the heat and let it cool slightly.
- Lemon: 1 piece
- Cinnamon sticks: 1 piece
5
Pour warm syrup into the egg yolks.
- Sugar: 200 g
- Water: 75 ml
- Egg yolk: 6 pieces
6
Put on low heat and continue whisking until thick. It will start to pull away from the sides of the saucepan.
- Egg yolk: 6 pieces
7
Transfer the thick mass to a plate and let it cool.
8
Dusting hands with powdered sugar, roll small balls from the yolk mixture the size of an egg yolk.
- Powdered sugar: to taste
9
Then roll them in sugar and place each in a paper tartlet.
- Sugar: 200 g
10
Place in the refrigerator for 10-15 minutes and serve.