| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
oz |
Granulated sugar |
| 1 1/4 |
c |
Whipping cream |
| 1/4 |
c |
Dry white wine |
| 7/8 |
c |
Heavy cream |
| 1 3/4 |
oz |
Granulated sugar |
| 1/4 |
c |
Whipping cream |
| 2 |
|
Egg yolks |
| 1 |
oz |
Granulated sugar |
INSTRUCTIONS
FOR CARAMEL
FOR CREAM
FOR CARAMEL THREADS
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Mon, 4 Oct 1993 12:00:00 +0100
In a small saucepan caramelize the sugar. Moisten with wine, cover with
cream and bring to the boil.
In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually
stir in the caramel mixture. Return to pan. Beat vigorously over low heat
until cream thickens. DO NOT BOIL !! Strain through a fine sieve. Let cool
and chill. Fold in the cream.
Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass. Move
from left to right and draw caramel threads. Let dry.
Serving: pour caramel cream into dessert plates, decorate with caramel
threads and dust with confectioner's sugar.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”