CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Philadelphia |
Eggs |
4 |
Servings |
INGREDIENTS
8 |
|
Egg yolks |
3 |
tb |
Water |
|
|
Marsala wine |
|
|
Grand marnier |
1/2 |
c |
Confectioners' sugar |
1/4 |
ts |
Vanilla |
1 |
pt |
Heavy cream |
1 |
oz |
Semisweet chocolate; shaved with a knife |
INSTRUCTIONS
1. Place eggs, water, wine, and Grand Marnier in the top of a double
boiler. Add half the sugar and whip at a medium boil until it is a thick
lemony color and the mixture forms a ribbon when whisk is lifted. Remove
and let cool.
2. Whip remaining sugar, vanilla, & heavy cream until the mixture forms
stiff peaks. Fold the lemony mixture into whipped cream with a rubber
spatula.
3. Pour into parfait glasses and garnish with chocolate shavings. Chill and
serve. Note: Beat eggs quickly or they may scramble.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO, VQPRD
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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