Palha de Abrantes — Published Home Version
Continente publishes this home version by Sónia and Diogo of The Healthy Sins: six wafer-paper circles are topped with yolk-and-almond cream, prepared egg threads and a light blowtorch finish. It is a reproducible six-serving formula, but uses a blowtorch instead of the traditionally documented very-hot-oven finish.
- Yields
- 6 servings
- Prep
- 20 min; 35 min total
- Cook
- Not separately stated within the 35 min total
Ingredients
- 75 g / 2.6 oz Sugar
- 100 ml / 3.4 fl oz Water
- 6 Egg yolks
- 100 g / 3.5 oz Ground almonds
- 6 Wafer-paper circles
- As needed Prepared egg threads
Method
Heat the 100 ml water with the 75 g sugar.
Boil to pearl stage, remove from the heat and leave to cool slightly.
Beat the six yolks and add them to the syrup.
Add the 100 g ground almonds and cook over low heat, stirring continuously until thickened. Remove and leave to cool.
Arrange the six wafer-paper circles on a serving dish and place a portion of the egg-and-almond cream in the centre of each.
Top with egg threads and lightly scorch them with a kitchen blowtorch.
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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