Tuesday, June 14, 2011

Cups of cream caramel with nuts

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 12 ladyfingers 1 cup Cointreau 2 eggs 1 teaspoon cornstarch 60g. walnuts 1 / 2 cup water 1 / 2 cups milk 60g. granulated sugar for the caramel 8 lumps of sugar 1 tablespoon water PROCEEDINGS -------------------------- Put the liqueur and water in a saucepan , stir and bring to a light boil for 1 minute, then let cool.

Sprinkle the biscuits with this liquid broken up into a bowl and divide it into 4 small bowls. Place the sugar cubes in a saucepan, moisten with water and allow to melt and simmer over low heat for 5 minutes. When you've got a caramel of a beautiful golden brown, turn off the heat and let cool and thicken.

Put in the same saucepan the sugar, starch, egg yolks and beat until the mixture is light and fluffy. Stemperatelo little at a time with milk (cold) and quickly stirring constantly to prevent lumps. Boil the cream over low heat, stirring, in the same way, with a wooden spoon: as soon as the cream will be 'thickened and stara' to boil, remove the pan from the heat to prevent mad.

Stir gradually add the chopped kernels. At this point, the caramel will 'completely dissolved. Let cool thoroughly, then add the egg whites until stiff, gradually amalgamating cream. Pour the cream over ladyfingers, in individual bowls and let cool in refrigerator before serving.

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