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In a medium, high-sided pan, mix the water with the sugar, add the cloves, cinnamon and lemon zest. Let it cook for about 15 minutes without stirring until the syrup reaches the point of thin thread. Dip a spoon and lift a little of the syrup if it forms a thin thread between the drops, it's ready.
While the syrup is cooking, break the eggs into a bowl and beat with a fork just to mix the whites and yolks. Add the milk and lemon juice and mix well.
As soon as the syrup reaches the point, lower the heat and add the egg and milk mixture. Let it cook for about 30 minutes, without stirring, or until the eggs set.
Gently mix with the spatula to break the candy into smaller pieces. Turn off the heat and with a slotted spoon transfer the ambrosia to the compote or sterilized glass.
Drizzle the syrup left in the pan over the jam.
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