Syrup and almond balls filled with salted egg yolk

Syrup and almond balls filled with salted egg yolk

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"Sweet or savoury, I'm not sure - but I do know it's delicious. Don't be put off by the yeast extract - there is such a small amount, rather than making it taste of it, it just adds an underlying richness, and a lovely salty savoury hint. And of course, you can't really go wrong with nuts and syrup. The rose petals are totally optional, but I think it just makes it looks a bit prettier."

Difficulty

Hard 💪
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
25 g
plain flour, plus extra for dusting
50 g
almond
2
eggs
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)
tsp
yeast extract, such as Marmite
sea salt
1 tsp
ground cinnamon
½ tbsp
granulated sugar
½ pinch
edible rose petal

Utensils

knife, chopping board, 2 frying pans, slotted spoon, 2 saucepans, kitchen paper, plate, spoon, microplane, juicer, rolling pin (optional), bowl

  • Step 1/8

    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.
    • 25 g plain flour, plus extra for dusting
    • 50 g almond
    • knife
    • 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.

  • Step 2/8

    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.
    • 2 eggs
    • tsp yeast extract, such as Marmite
    • slotted spoon
    • saucepan
    • kitchen paper
    • plate

    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.

  • Step 3/8

    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.
    • 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
    • saucepan
    • spoon
    • microplane
    • juicer

    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.

  • Step 4/8

    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.

    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.

  • Step 5/8

    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.
    • 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.

  • Step 6/8

    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.
    • 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.

  • Step 7/8

    Mix together the ground cinnamon and sugar, and sprinkle onto the almond balls. Top with rose petals, if you like.
    • sea salt
    • 1 tsp ground cinnamon
    • ½ tbsp granulated sugar
    • bowl

    Mix together the ground cinnamon and sugar, and sprinkle onto the almond balls. Top with rose petals, if you like.

  • Step 8/8

    Serve and enjoy.

    Serve and enjoy.

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