Almond and Lady Finger Dessert
Postre de AlmendraThis old-fashioned sweet is one of the first Mexican desserts I made when I began to concentrate on Mexican cooking. It's rich and very sweet, but also very delicious. I learned it from Vicki Barrios, who once taught cooking classes in the San Francisco area in the mid-1970s. The dessert has Spanish influence with the flavor of Spanish sherry, but it's a home-style dessert in central Mexico.
Ingrediënten
Makes 8 small servings
- 1 cup slivered almonds
- 2 cups sugar
- 1 cup water
- ¾ cup dry sherry such as amontillado
- 1 dozen lady fingers purchased, split lengthwise
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
Instructies
- Ground cinnamon (Mexican canela or Ceylon variety preferred)
- In a dry skillet, toast the almonds, stirring until lightly browned.
- Transfer to a plate to cool; then finely grind the nuts.
- There should be some texture.
- Reserve.
- Put the sugar and water in a medium saucepan and bring to a boil.
- Cook over medium heat 5 minutes.
- Remove the pan from the heat and stir in the sherry.
- Reserve.
- Arrange the lady fingers on an oval platter.
- Spoon about ¼ cup of the sugar syrup over the lady fingers.
- Set aside.
- In a medium bowl, thoroughly beat the egg yolks with a fork.
- Mix the reserved almonds into the yolks.
- Stir the egg mixture into the syrup in the saucepan.
- Cook over low heat, stirring constantly, until the mixture starts to thicken.
- Remove from the heat.
- Stir in vanilla and pour evenly over the lady fingers.
- Sprinkle lightly with cinnamon.
- Refrigerate about 2 hours or until cold.
Notes / Tips / Wine Advice:
Serve in small dessert bowls.
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