Bienmesabe, Equatorial Guinean almond cream

Preparation

1. 1

   Separate the egg whites from the yolks, keep the whites for another recipe.

2. 2

   In a saucepan, heat 400 ml of water with the sugar and the zest of one lemon until the sugar fully dissolves.

3. 3

   Add the ground almonds and the cinnamon, mix well and cook over low heat for 8 minutes, stirring regularly.

4. 4

   Whisk the egg yolks in a bowl, then pour a ladle of the hot mixture over them, whisking fast to temper them without cooking.

5. 5

   Pour it all back into the saucepan and thicken over very low heat for 5-6 minutes, stirring constantly, without letting it boil or the cream will split.

6. 6

   Pour into glasses and let cool to room temperature, then at least 2 hours in the fridge before serving well chilled.