1/4 1 |
c T |
sugar water |
cook 'til sugar is melted |
1/4 |
c |
almonds, sliced |
add and cook 'til sugar caramelized; pour out onto parchment paper, when cool chop finely |
1 2 |
c T |
heavy cream rum |
combine and whip 'til mix forms soft peaks, reserve in icebox |
4 1/3 |
ea c |
eggs sugar |
whip over simmering water 'til very hot and increased volume, about 5-7 min; transfer to electric mixer |
1 1 |
t t |
nutmeg mace |
add |
|
1/4 1 |
c T |
sugar water |
cook 'til sugar is melted |
1/4 |
c |
almonds, sliced |
add and cook 'til sugar carmelizes pour out into buttered pan, when cool chop finely |
1 1/2 2 |
c T |
heavy cream rum |
combine and whip 'til mix forms soft peaks, reserve in icebox |
2 4 1/2 |
ea ea c |
eggs egg yolks sugar |
whip over simmering water 'til very hot and mix starts increasing in volume, about 5 - 7 min; tranfer to electric mixer |
1 1/2 1 1/2 |
t t |
nutmeg mace |
add |
|