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Mediterranean

Ovos Moles

The famous sweet of Aveiro: a glossy cream of egg yolks cooked into sugar syrup, cooled and sealed inside thin communion-style wafer shells. Rich, golden and traditionally shaped like shells, fish and little barrels from the salt lagoon.

Desserts8g+ fibre
35 min15 prep · 20 cookMedium657 kcalper serving
Ovos Moles

Method

  1. Put 100 g of caster sugar, 50 ml of water and 1 strip of pared lemon peel in a small heavy saucepan. Stir over low heat until the sugar has completely dissolved, then stop stirring, bring to the boil and cook to 108C — the ponto pérola, when a drop between wet fingertips draws a short thread — about 5-7 minutes. Lift out the lemon peel and let the syrup cool for 5 minutes, until warm rather than hot.
  2. Meanwhile press 3 egg yolks through a fine sieve into a bowl to remove the chalazae, then whisk in 1 tsp of rice flour until perfectly smooth and free of lumps.
  3. Pour the warm syrup onto the yolks in a very thin stream, whisking without pause so they temper and do not scramble. The mixture should be pale gold and liquid.

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Per serving

657kcal
19gprotein
118gcarbs
15gfat
10gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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