Recipe courtesy of David Rosengarten
Creme Polombiers with Macaroons and Cognac
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 13
- Cholesterol
- 205
- Sodium
- 208
- Total: 2 hr 25 min
- Prep: 25 min
- Cook: 2 hr
Ingredients
6 squares of stale ladyfingers, about 1 1/2 inches across and 1/2-inch thick
4 tablespoons diluted Cognac (3 parts Cognac, 1 part water)
4 egg yolks
1/3 cup granulated sugar
3 tablespoons flour
2 1/2 cups boiling milk
4 teaspoons vanilla extract, or 2 teaspoons and 3 tablespoons rum
1 tablespoon butter
4 egg whites
Pinch of salt
1 tablespoon granulated sugar
5 tablespoons pulverized macaroons, divided
Directions
- Arrange the pieces of ladyfingers in a 2-quart, 4-inch deep serving bowl. Sprinkle with the Cognac.
- Beat the egg yolks and sugar in a mixing bowl until they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 minutes. Remove from heat and beat in the vanilla, then the butter.
- Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites and 3 tablespoons of the macaroons into the hot creme patissiere.
- Spoon the cream into the serving bowl or dessert cups and chill for 2 to 3 hours, or until serving time. Just before serving, sprinkle with the rest of the macaroons.