| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 4 | Extra large egg yolks | |
| 1/4 | c | Sugar |
| 1/2 | c | Dry white wine (see note0 |
| 1 | ts | Grated orange peel |
| 1 | pn | Salt |
| 1 | c | Cream; whipped |
| 1 | tb | Sugar |
INSTRUCTIONS
TO SERVE From: myburgh@sentech.co.za (Pierre Myburgh) Date: Fri, 30 Jun 1995 18:21:14 GMT Place the egg yolks and sugar in the top of double boiler (NOT OVER HEAT AT THIS STAGE) and beat until mixture becomes pale and leaves a trial. (If you rub a little between your fingers, you should not feel any sugar granules). Stir in the wine and place over boiling water while STIRRING CONTINIOUSLY. Add orange rind and stir until mixture is thick enough to coat the spoon. DO NOT BOIL AS THE MIXTURE WILL CURDLE. When ready remove from heat immediately. Cool a little and carefully spoon into individual glasses. Leave to cool. Refrigerate until needed. Beat cream and sugar until thick and pipe a rose onto each serving. Serves 4-6 NOTE: Instead of white wine, red wine, Marsalla, coffee or any other flavouring may be used. 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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