Toucinho do Céu with Taylor Fladgate LBV
Savour a traditional dessert with a rich texture and an enveloping aroma, where Taylor Fladgate's LBV Port adds the special touch.
Ingredients:
Ingredients for 8 pax
Water - 200 ml
Sugar - 0.500 kg
Egg yolks - 16 pcs
Egg whites - 3 pcs
Ground almonds - 0.250 kg
Almond essence - 16 drops
Taylor Fladgate's LBV - 10 cl
PREPARATION METHOD:
- Bring the sugar and water to a simmer in a saucepan until it reaches flying point (approximately 117 °C) and leave to cool.
- Mix together the egg yolks, egg whites, Taylor Fladgate's LBV, almonds and essence and whisk lightly.
- Add this mixture to the lukewarm syrup and bring back to a simmer, stirring constantly, until it thickens.
- Line a baking tin with greased baking paper.
- Bake in a preheated oven at 140 °C until it's golden brown.
- Unmould and leave to cool completely. Finally, sprinkle with icing sugar.
