| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 8 |
lg |
Egg whites |
| 6 |
lg |
Egg yolks |
| 1 |
tb |
White rum |
| 1 |
lb |
White chocolate; melted |
|
|
Creme fraiche |
|
|
Raspberry puree |
INSTRUCTIONS
From: kdeck@epaus.island.net (Karen Deck)
Date: Thu, 2 Mar 1995 20:56:48 GMT
In a saucepan, heat the sugar and water until the mixture forms a soft
ball.
Put the egg whites in the bowl of a mixer, and beat them until medium stiff
(beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to the egg
whites and continue to beat briefly until a stiff meringue is formed.
Place the egg yolks in a metal bowl and beat them over heat with a whisk.
Add rum to the egg yolks - still beating over heat. Fold the egg yolks into
the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate
for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, San Francisco, CA
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:
“Jesus: Because only the best will do”