Yemas de Santa Teresa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Separate the egg yolks from the whites and place the yolks in a bowl, discarding the whites or reserving for another use. Lightly beat the egg yolks.

   Ca. 2 min.

   Kokkens note: Ensure no white is mixed with the yolks for the best texture.

2. 2

   In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely.

   Ca. 5 min.

3. 3

   Bring the sugar syrup to a boil, then reduce the heat to low and simmer for about 5-7 minutes until it reaches a thick, syrupy consistency. It should reach about 105°C (220°F) on a candy thermometer.

   Ca. 7 min.

   Kokkens note: Do not stir the syrup once it starts boiling to prevent crystallization.

4. 4

   Remove the syrup from the heat and let it cool slightly for a few minutes.

   Ca. 2 min.

5. 5

   Slowly pour the slightly cooled syrup in a thin stream into the beaten egg yolks, whisking constantly to prevent the eggs from scrambling. Continue whisking until the mixture is well combined and slightly thickened.

   Ca. 3 min.

   Kokkens note: Pouring too fast or using hot syrup will cook the eggs.

6. 6

   Stir in the lemon zest and optional cinnamon.

7. 7

   Transfer the mixture to a clean, dry saucepan and cook over very low heat, stirring constantly with a wooden spoon, until the mixture thickens significantly and pulls away from the sides of the pan. This usually takes 5-8 minutes.

   Ca. 8 min.

   Kokkens note: Be patient and keep the heat very low to avoid burning the mixture.

8. 8

   Remove from heat and spread the mixture onto a plate or shallow dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or until firm enough to handle.

   Kokkens note: Chilling is crucial for shaping.

9. 9

   Once chilled, use a small spoon or your hands to roll small portions of the mixture into marble-sized balls.

   Ca. 10 min.

   Kokkens note: Lightly dust your hands with powdered sugar if the mixture is too sticky.

10. 10

    Roll each ball in the powdered sugar until fully coated.

    Ca. 5 min.

    Kokkens note: Ensure an even coating for a classic look and texture.

11. 11

    Arrange the finished yemas in paper candy cups, if desired, and serve.