Almond Cream


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


  • 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.


  • Description:
  • "A favorite Carnival dessert."

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