185. Strawberry almond pie
Ingredients:
Butter for greasing
5 large egg yolks
1 cup confectionary sugar - 2,4 dl
1 1/2 cups almond flour or ground almonds (with or without skin) - 3,6 dl
2 tbsp almond paste
1/4 cup milk or heavy cream - 0,6 dl
1lb small strawberries - 450 g
Directions:
Preheat oven at 375F. 190c
Make the sabayon : whisk the egg yolks with sugar over a double boiler until it triples its volume, looks very pale yellow and slightly warm. Remove from the double boiler and add the ground almonds and almond paste mixing well to make sure the almond paste dissolves into the batter.
Butter for greasing
5 large egg yolks
1 cup confectionary sugar - 2,4 dl
1 1/2 cups almond flour or ground almonds (with or without skin) - 3,6 dl
2 tbsp almond paste
1/4 cup milk or heavy cream - 0,6 dl
1lb small strawberries - 450 g
Directions:
Preheat oven at 375F. 190c
Make the sabayon : whisk the egg yolks with sugar over a double boiler until it triples its volume, looks very pale yellow and slightly warm. Remove from the double boiler and add the ground almonds and almond paste mixing well to make sure the almond paste dissolves into the batter.
Add the milk (or heavy cream) and stir well.
Butter a pie dish that is around 8 inches and pour the batter over it. Hull the strawberries and spread them evenly over the batter . Bake it in the middle rack for about 20 minutes or until the center feels set.
Serve it warm or room temperature, it tastes great on the next day too.
Serve it warm or room temperature, it tastes great on the next day too.
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