A typical Christmas sweet, they are also the gastronomic souvenir that everyone who visits the beautiful city of Ávila (Spain) takes, as is the case with the Frutas de Aragón in Zaragoza or the ensaimadas in Mallorca.
It is a syrup to which yolks are added (that simple and magical) and for its preparation they do not even need an oven.
INGREDIENTS (to get a dozen):
• 150 grams (5.3 oz) of granulated white sugar (normal)
• 9 yolks (you can use pasteurized yolks if it is more comfortable)
• 75 ml of water (0.3 cups)
• 150 grams (5.3 oz) of icing sugar
• 1 lemon
First of all we are going to get a syrup of strand. I remind you that the string syrup is obtained with such a density of the sugar that when separating the spoon with which we remove the syrup, a strand or thread is formed between it and the surface of the syrup that remains quite firm.
To do this, we pour the water into a saucepan over very low heat and add the sugar while stirring until it dissolves and we obtain the thread point explained above. We remove from the heat and reserve. If you do not want it to crystallize add a couple of drops of lemon juice.
We beat the yolks.
We incorporate the casserole back to the lowest possible heat and add the yolks, stirring with a wooden spoon or bamboo rods until they begin to set. They will be curdled when the syrup separates from the sides of the casserole.
We let it cool down to room temperature and then we put it in the fridge. When the syrup is cold, we use an ice cream spoon or a normal one to make small balls (they are a little bigger than some chocolates) that we roll over the icing sugar until they are quite white.
Then we place on some small paper molds to present them to the table.
One of the greatest gastronomic wonders of Spain.