Dom Rodrigo do Algarve
Dom Rodrigo combines egg threads, almond-enriched ovos moles and cinnamon, but its decisive characteristic is pan-toasting in the syrup used for the threads. This recipe preserves that step from the official specification and makes the threads from scratch; it demands care with hot syrup and numerous yolks.
- Yields
- 8 pieces
- Prep
- 50 min
- Cook
- 35 min
Ingredients
- 12 Egg yolks, for the threads
- 1 Egg white, for the threads
- 500 g Sugar, for the thread syrup
- 500 ml Water, for the thread syrup
- 4 Egg yolks, for the ovos moles
- 100 g Sugar, for the ovos moles
- 50 ml Water, for the ovos moles
- 100 g Finely ground blanched almonds
- as needed Ground cinnamon
- 8 squares of each Baking parchment and food-safe metallic paper
Method
Set a large bowl of iced water, a slotted spoon, a sieve and an egg-thread funnel beside the hob. Sugar syrup causes severe burns: keep the work area clear and do not work with children nearby.
Pass the 12 yolks and white through a sieve without making foam. Heat 500 g sugar and 500 ml water to 103-105 °C / 217-221 °F, thread stage, and maintain a steady boil.
Let the egg mixture fall through the funnel in circles over the syrup. Cook each small batch for a few seconds, lift with the slotted spoon and transfer through the iced water. Drain in a sieve. Repeat and reserve the syrup.
For the ovos moles, boil 100 g sugar with 50 ml water to 103-105 °C / 217-221 °F. Pass the 4 yolks through a sieve. Remove the syrup from the heat, temper the yolks with a small portion, then incorporate them in a thin stream.
Return to very low heat, stirring continuously, until thickened without boiling. Remove, mix in the almonds and cool completely.
Divide the threads into eight nests. Open a hollow in each, add a spoonful of almond cream and close the threads around it to make a loose ball.
Boil 3-4 spoonfuls of the reserved syrup in a small frying pan. Add one ball and turn it with two spoons until golden and lightly toasted, without commercial caramel. Repeat, refreshing the syrup as needed.
Dust with cinnamon. Once cool, place each sweet first on parchment and then food-safe metallic paper; gather and twist the ends without crushing the sweet.
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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