Syrup and almond balls filled with salted egg yolk
knife, chopping board, 2 frying pans, slotted spoon, 2 saucepans, kitchen paper, plate, spoon, microplane, juicer, rolling pin (optional), bowl
- 25 g plain flour, plus extra for dusting
- 50 g almond
- chopping board
- frying pan
Finely chop the almonds, and toast with the flour over a medium heat. Be careful, as flour can burn without you knowing - it is ready when it's a very light grey-brown colour.
- 2 eggs
- ⅛ tsp yeast extract, such as Marmite
- slotted spoon
- kitchen paper
Separate the eggs, and bring a pan of water to a gentle simmer over a low heat. Slowly place the egg yolks in the water one by one, and simmer for 30-40 seconds or until the outside has solidified and the inside seems soft. Place on a plate lined with paper towels to drain off any excess liquid. Sprinkle with sea salt whilst they are still warm.
- splash of water
- 15 g granulated sugar
- 10 g honey
- zest and juice of one orange
- 1 cardamom pod, seeds ground up (optional)
- ½ cinnamon stick (optional)
- ½ pinch edible rose petal
Bring the honey, sugar, water and yeast extract to a simmer in a saucepan. Add the orange juice and zest, and ground cardamom seeds and a cinnamon stick, if you like. Simmer until slightly reduced, about 3-4 minutes.
Remove the whole spices if using, then stir in the almond/flour mixture, until it from a dough. If it is too sticky and you can't work with it, add a tbsp or two more of plain flour, until it is firmer.
- rolling pin (optional)
On a floured surface, using slightly wet hands or a rolling pin (I would advise against using a rolling pin) press/roll it into a small disk. Place a poached egg yolk into the centre and fold the almonds around it. Repeat for the four egg yolks.
- frying pan
Melt the butter in a small saucepan over medium heat. Once bubbling, place the discs of almond into the saucepan, putting the heat down to low, basting it with butter. Once golden brown on one side, after about 3-4 minutes, flip, and cook until golden brown.
- sea salt
- 1 tsp ground cinnamon
- ½ tbsp granulated sugar
Mix together the ground cinnamon and sugar, and sprinkle onto the almond balls. Top with rose petals, if you like.
Serve and enjoy.