| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
oz |
Semisweet or unsweetened chocolate |
| 1 |
c |
Light cream (single cream) |
| 3 |
|
Egg yolks |
| 1/3 |
c |
Sugar |
| 1 |
c |
Heavy cream (double cream) |
INSTRUCTIONS
From: hy7754@cis.ohio-state.edu
Date: Thu, 14 Oct 93 04:35:26 GMT
Rinse out a saucepan with cold water and heat the chocolate in it with
light cream. Stir from time to time. Don't let the mixture boil. In a
heatproof bowl, beat egg yolks and sugar until they are thick and creamy.
Slowly add chocolate mixture and stir well. Place the bowl over a pan of
simmering water and stir or gently beat the mixture until it begins to
thicken. Set aside and cool. Whip heavy cream lightly and fold it into the
chocolate mixture. Freeze in an ice-cream freezer.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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