5 yolks
1 lightly beaten white
3 tablespoons of wheat flour
1 cup (240 ml) of water
1 tablespoon of rosewater
1 1/4 cups of almond flour (220 g)
5 yolks
1 lightly beaten white
3 tablespoons of wheat flour
1 cup (240 ml) of water
1 tablespoon of rosewater
1 1/4 cups of almond flour (220 g)
Whisk together the yolks and 1 tablespoon of the white in a medium bowl
Discard the remaining white
Add the flour and whisk until smooth with an electric mixer
Set aside
In a medium saucepan, combine the water and rosewater
Bring to a boil over high heat
Reduce heat to minimum, add the almond flour, and let dissolve
Remove from heat by 1/2 tablespoon of the yolk mixture and allow it to fall onto the hot syrup like droplets, stirring gently with a skimmer until firm (about 1 minute)
Remove and reserve on a plate
Allow the droplets and syrup to cool
If the syrup becomes too thick, add a little water
Place the droplets in a compote dish, cover with the cooled syrup, and serve using a scoop
Cals: 210 per serving
