| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New Orleans |
Desserts, Liqueurs, Masterchefs, Norleans, Beg |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Milk |
|
|
Oil, for frying |
| 4 |
|
Genoise, 3" layers ** |
| 2 |
|
Peaches, ripe |
|
|
Pate a choux ** |
| 3 |
|
Egg yolks |
| 1/4 |
c |
Sugar |
| 2 |
oz |
Grand Marnier |
| 2 |
tb |
Water, warm |
INSTRUCTIONS
SABAYON
** See recipe for Genoise
Put the flour in a bowl and add sugar and mix.
Beat in eggs one at a time and, when they are incorporated and the
dough is smooth, add milk to make a batter.
Dip a ladle or a mold into the hot fat briefly and dip into the
batter. Put the ladle back into the fat carefully and fry until a "basket"
comes away from the ladle. Fry the basket until it's golden and drain.
Fit the genoise into the bottom of each basket.
Drop peaches one at a time into boiling water for 10 seconds to loosen
the skin, then peel, halve and remove the pit. Place a peach half on each
genoise.
Form "handles" for the "baskets" out of Pate a Choux and bake them,
then secure to the baskets with thick chocolate icing.
Top each peach with sabayon and garnish with candy flowers.
Sabayon: ========
Whisk egg yolks with sugar until they are light and lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over low
heat and cook carefully.
Add warm water in a stream and whisk to form a smooth light-yellow
sauce.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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