Dom Rodrigo, sweet thing, portuguese traditional.
These are egg yolks stringed and cooked inside a light sugar syrup.
We call these "fios de ovos".
And this is what it will fill the little nest of 15 grms "fios de ovos", it is made with finely grounded almond, sweet and bitter ones, then almost caramelized, egg yolks added after this and cooked until it all becomes a nice soft cream like this one.
that's how it looks when they are mixed in a little ball, but it's not ready yet...
Now, cook some sugar and a bit of water to make this nice syrup,
roll each delicacy in it, but just enough to cover the little delight as this helps it to continue moist inside, among other things.
Gently, place it on a square of waxed paper to rest.
sprinkle it with icing sugar and grounded cinnamon.
That's how it looks like when you eat it. The original, as this one, is quite sweet and strong flavored, should be taken with a stong expresso coffee without no sugar added, or as Paulo, our sommelier well suggested, with a bitter almond liquer with some lemmon drops inside and ice cubes, and the coffee after or before, as you wish.
Fold silver foil and make a nice package, the usual is in the form of a pyramid, well like a pyramid, almost. I like to make other forms and this time we tried this one.
(that's me, the fat cook, but not for long, i'm on a diet!)
Tadaaaaaammmmm !
I have to make them less sweeeeet and maintain all the flavours and textures to make it available to the common mortals, but that's another recipe....
Have fun with the DOM RODRIGOS ! A delicacy from the south of Portugal, here where we are, in the Algarve region ! Almond trees, lots of 1st class chicken eggs and the sugar and spice given to the monasteries as payment, made the monks or nuns create this marvel, some centuries ago.
No excuse now, you can enjoy it as well, in your own home.
to make 16: 240 g "fios de ovos"; 100 g sugar; 60 g grounded almond; 10 egg yolks; syrup; icing sugar and grounded cinnamon; waxed paper; foil; inspiration...
Let's cook !
