6 egg whites at room temperature
3/4 cup of sugar (135g)
2/3 cup of finely ground almonds (no need to sift)
Oil (for greasing)
FOR THE SAUCE
3 large eggs
2 tablespoons of sugar
2 cups of milk (480ml)
1/2 teaspoon of vanilla extract
6 egg whites at room temperature
3/4 cup of sugar (135g)
2/3 cup of finely ground almonds (no need to sift)
Oil (for greasing)
FOR THE SAUCE
3 large eggs
2 tablespoons of sugar
2 cups of milk (480ml)
1/2 teaspoon of vanilla extract
In a mixer, beat the egg whites until they form soft peaks
Add the sugar, 1 tablespoon at a time, beating until stiff and shiny peaks form
Add the almonds and mix carefully
Preheat the oven to 200°C (frake)
Grease a ring mold with oil and place it on a baking sheet with a capacity of 5 cups
Pour in the mousse
Place the mold in a water bath and bake for about 35 minutes or until the mousse is firm and golden brown on top
Remove from the oven and let cool
MAKE THE SAUCE: Beat the eggs with sugar until smooth
Set aside
Heat the milk in a medium saucepan over high heat until boiling
Add, gradually, 1/2 cup of hot milk to the eggs, beating constantly
Return to the saucepan and cook over low heat, stirring always, until slightly thickened but not boiling
The cream is ready when the mixture covers the back of a spoon
Remove from heat, transfer to a bowl, and place immediately in an ice bath to stop cooking
Add vanilla extract and stir until cooled
In a tall glass, pour in the sauce and unmold the mousse over it
Refrigerate for 1 hour before serving
