There are Portuguese Christmas desserts that are rustic, and then there is lampreia de ovos. This is pure convent-sweet extravagance: egg yolks, sugar, and patience transformed into a glossy golden centerpiece shaped like a lamprey.
It is traditionally decorated with candied fruit, silver dragees, or almond teeth. You do not make this because Christmas needs another dessert; you make it because the table deserves a little theater.
Lampreia de Ovos (Portuguese Christmas Egg Yolk Dessert) Recipe
What you need
Ingredients
- 18 large egg yolks
- 2 large egg whites
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- 1 strip lemon peel
- 1 cinnamon stick
- 2 tablespoons finely ground almonds
- Fios de ovos, about 8 oz (225 g), homemade or prepared
- Candied cherries and sliced almonds, for decorating
Cook along
Instructions
- Make a syrup with the sugar, water, lemon peel, and cinnamon stick, simmering until it reaches 220°F (104°C). Remove the aromatics.
- Whisk 12 yolks with the egg whites. Temper with a little syrup, then cook over low heat, stirring constantly, until very thick. Stir in the ground almonds and cool.
- Whisk the remaining 6 yolks. Drizzle them slowly into gently simmering syrup through a fine funnel or egg-thread tool, lifting out the cooked threads as they set. Drain well.
- Shape the cooled yolk paste into a long curved body on a serving platter. Cover completely with fios de ovos, pressing gently so the threads cling.
- Decorate with candied cherries for eyes and sliced almonds for teeth and scales. Chill at least 2 hours before serving.
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