| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Fruits, Restaurant, Sauces | 6 | Servings | |
INGREDIENTS
| 1 | c | Dry white wine |
| 1 | c | Sugar |
| 1 | Orange, juice of 1/2 cup | |
| Scant | ||
| 1/2 | Lemon, juice of 3 T | |
| 1 | T | Cornstarch |
| 6 | Egg yolks, room temp | |
| 1 | c | Whipping cream, whipped |
| Additional whipped cream | ||
| For garnish |
INSTRUCTIONS
Combine wine and sugar in heavy medium saucepan and bring to boil. Combine orange juice, lemon juice and cornstarch in cup and sir until smooth. Add to wine mixture and boil 1 minute, stirring constantly. Remove from heat. Beat yolks in medium bowl until thick and lemon colored. Gradually add about 1/2 cup hot wine mixture, beating constantly, then beat yolks back into remaining wine mixture. Place over low heat and cook, stirring constantly, until thick, about 8 minutes. Transfer custard to large bowl and let cool completely. Fold whipped cream into custard. Divide mixture among parfait or wine glasses. Cover and chill. Garnish with additional whipped cream just before serving. Can be prepared several days ahead. Daniel's of Nobleton, Nobleton, Ontario MM Norma_Wrenn MSN Posted to MM-Recipes Digest V4 #049 by "Deborah Kühnen" <DEBKUHNEN@msn.com> on Feb 17, 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 2.5mg
Potassium: 29.4mg
Carbohydrates: 35.6g
Fiber: <1g
Sugar: 33.7g
Protein: <1g