Brisas do Lis — Method Documented by DGADR
DGADR documents the traditional technique: sugar at a light pearl stage, whole eggs and yolks with ground almonds, buttered and sugared moulds, and moderate bain-marie baking. The source also says the genuine old Café Colonial recipe appears to have disappeared. This page therefore preserves the published method without inventing proportions, temperature or duration, and without presenting it as a recovered secret.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- quantity not stated Sugar for the syrup
- quantity not stated Water for the syrup
- quantity not stated Whole eggs
- quantity not stated Egg yolks
- quantity not stated Blanched ground almonds
- as needed Butter and sugar for the moulds
Method
Butter small round moulds and coat their interiors with sugar.
Cook the sugar and water to a light pearl stage.
Mix the whole eggs and yolks with the finely ground blanched almonds.
Add the egg-and-almond mixture to the syrup and beat until light and homogeneous.
Fill the moulds and place them in a tray of water to bake in a bain-marie in a moderate oven.
Leave to cool before unmoulding. Present with the base facing upwards, as recorded in the traditional-products entry.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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