Satisfy your sweet tooth with this delicious gourmet dish.
Place the milk and cream in the Tefal Heritage Wok Pan and place on high heat, add the vanilla beans and bring to boil. Whilst milk and cream is coming to the boil, place the eggs and sugar in a bowl and whisk, once the milk has boiled, pour onto eggs and sugar, then whisk. Return mix to the pan and cook over a low heat stirring continuously. Once the sauce coats the back of a wooden spoon, remove from heat and pass.
Pre-heat the oven to 175 degrees. Place almonds on a Tefal Heritage Roasting Tray and place in oven for approximately 10 minutes, or when lightly coloured, then remove from the oven and set aside. Place the Tefal Wok Pan on medium heat and add sugar, melt sugar and allow to colour, when golden in colour add the almonds, coat and then remove from pan and place on baking paper. Allow to cool. Once praline is cold, roughly chop into 1/2 centimetre pieces.
Fill the Tefal Heritage Wok Pan 1/2 full of water and place on high heat, when boiling turn the water down to a very low simmer. Place whites in an electric mixer with vinegar and salt, start whipping egg whites, when they are starting to foam, add sugar slowly and then vanilla, whip until just firm. Fold 2/3s of the praline through the meringue gently. Form quenelles of the mixture using a spoon and then drop into the simmering water. Simmer for a few minutes, when the whites start to puff up, remove from liquid.
Place crème anglaise in a serving bowl and place quenelles on the top. Sprinkle with remaining praline and serve.
Recipe created by Guillaume Brahimi with Tefal’s Heritage collection.
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