Egg yolk recipe . An easy recipe to make dessert , this being an essential part of any daily lunch or dinner .
Dessert and its importance
Dessert is an appetizer that is enjoyed after having eaten the main meal, it is pleasant to taste and is a complement to daily food and is prepared in order to please the palate . The dessert is the closing, the end, the crowning of all food, however simple it may be, it must be perfect even within its simplicity, its perfection goes beyond its preparation: it implies ending in balance and in perfect combination with the dishes that they make up the food.
Nutritional properties of egg yolk and lemon
Egg yolk is a powerful source of vitamins and minerals : it contains vitamins A, E, D, Folic Acid , B12, B6, B2, B1; it is an excellent source of iron , phosphorous , potassium and magnesium . The egg yolk is one of the few foods that contain vitamin D so naturally .
The healing power of lemon juice is beneficial for health , a citrus with great nutritional benefits and is practically available throughout the year , lemon is the first among the healing, preventive and vitamin-rich fruits , in addition to offering vitamin C , provides daily dietary vitamin E and selenium , all nutrients with antioxidant properties that will not only benefit the body by raising defenses but also protect the oxidation of foods and / or preparations, for example, the banana , the avocado. It has detoxifying properties, as long as it is consumed properly.
Ingredients for the egg yolk recipe
White sugar 2 cups Water 1 cup Lemon juice 4 or 5 drops Cinnamon (twig) 1 u Lemon peel 1 u Egg yolks 1 cup Vanilla 1/2 teaspoons
First make a syrup with sugar, water, lemon juice, cinnamon and lemon peel. Let it boil until the thermometer reads 226ºF. Take it off the heat and let it cool to 110ºF.
Measure a cup of syrup and add it to the lightly beaten yolks. Pour into a saucepan double bottom and cook in water bath . Cook until well thickened and bottom of pan visible. While cooking should be moved with a spoon of wood to prevent sticking. Add the vanilla and pour it by teaspoons on a greased tartar.
When they are refreshed, form them into balls, passing them through powdered sugar.