This month's challenge is hosted by Hilda of Saffron & Blueberry (http://saffronandblueberry.blogspot.com/) and Marion of (Il en faut peu pour etre heureux (http://ilenfautpeupour.canalblog.com/). Thanks ladies for organizing this major challenge!
The author of the recipe is Flore of Florilège Gourmand . The recipe can be found on her website: http://plaisirgourmand.perso.cegetel.net/index.html. Bakers: check out her website! It is amazing and full of photographs, technique tips and recipes! It is one of my 'favorites' and will be a valuable source for me.
1. Finely mix the almond meal and the caster sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds). Sift the flour into the mix.
2. Beat the eggs whites, gradually adding the granulated sugar until stiff.
3. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
4. Grease a piece of parchment paper and line your baking pan with it.
Note: The ginger crème brulée can be flavored differently by simply replacing the ginger with vanilla, cardamom, lavender, etc.
I also made my own Almond Praline, based on the recipe in the July 2008 challenge. Here it is:
The temperature of the sugar syrup rose very quickly after 243F. In fact, it jumped to 268F but I decided to use it regardless. This is what I got: lovely icicles on my whisk and the sides of the bowl. Pretty, but not what the doctor ordered!
4. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
5. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
6. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of cream to temper. Add the Pate a Bombe.
7. Whip the rest of the cream and fold gently with a spatula into chocolate mixture.