CookEat Recipe
Le Tazzine
Tiny cups of dense toasted-almond and egg-yolk cream, scented with orange blossom and finished with a central pinch of cinnamon.
Method
Steps
Step 1
Gather the ingredients: 300 g caster sugar; 60 g sweet almonds, blanched; 10 egg yolks; 100 ml water; 5 ml food-grade orange-blossom water; 10 small pinches ground cinnamon, one per cup.
Step 2
Toast the blanched almonds in a dry heavy skillet over moderate heat, stirring until hazelnut-coloured without scorching. Cool and grind to a very fine powder, then set aside.
Step 3
Boil the sugar with the 100 ml water for 1–2 minutes, without letting it colour. Remove from the heat and let the syrup cool until lukewarm. Add the yolks one or two at a time, stirring continuously until smooth.
Step 4
Return to very gentle heat and stir continuously around the pan, scraping the base so the yolks do not catch. Once the mixture thickens, whisk with lifting movements until it becomes paler, dense and creamy and reaches at least 74°C throughout. Do not boil or leave unattended.
Step 5
Remove from the heat, stir in the orange-blossom water and finely ground toasted almonds, then divide among ten small heatproof cups of about 60–75 ml each. Place one small pinch of cinnamon at the centre of each surface, leaving diners to stir it in themselves.
Step 6
Cool promptly and refrigerate at 4°C or colder within 2 hours. Serve cool; keep refrigerated and use within 2 days. The source’s unspecified multi-day keeping claim is not an ambient-storage instruction. Reserve the unused egg whites promptly under refrigeration for a separate preparation; they do not enter these cups.
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