Almond Cream

Ingredients

• 4 cups ground whole almonds
• 1 1/3 cups sugar
• 2 lemons, rind, grated
• 1/4 teaspoon ground cinnamon
• 8 egg yolks, whisked

Method

• Roast the ground almonds in a dry pan until they are golden brown, but not too dark. Remove from the heat.
• Slowly dissolve the sugar in about 3 1/3 cups water and bring to a boil to form a clear thick syrup.
• Add the lemon rind, cinnamon and roast almonds, stirring constantly and adding a little extra water if necessary. Remove from the heat, leave to cool for a few minutes and then fold in the egg yolks.
• Bring to a boil again; then pour into a glass dish and chill. Store in the refrigerator until ready to serve.

Notes

• Description:
• "A favorite Carnival dessert."
• SERVINGS: 8