| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Eggs | 4 | Servings |
INGREDIENTS
| 4 | lg | Scoops vanilla ice cream |
| 6 | Egg yolks | |
| 1/4 | c | Granulated sugar |
| 1 | pn | Cinnamon |
| 2 | tb | Chablis |
| 3 | tb | Marsala wine |
| 15 | Strawberries; hulled & halved | |
| 2 | Cannoli shells; crushed | |
| 4 | Gaufrettes (water biscuits) |
INSTRUCTIONS
1. Place a large scoop of ice cream in each of four large wine glasses. Freeze for 1 hour. 2. In a medium copper mixing bowl, whisk the egg yolks, sugar, cinnamon, chablis, and Marsala. Place the mixing bowl over medium heat and continue whisking vigorously until the mixture at least triples in size and holds its peaks, about 5 minutes. 3. Remove the wine glasses from the freezer and divide the strawberries equally among them. Pour the hot custard over. Garnish with crushed cannoli shells and one gaufrette per serving. Serve immediately. It is very important that you do not stop whisking the mixture while it is over the heat; continual motion prevents the yolks from cooking into scrambled eggs and censures an even custard. We recommend a copper bowl because it distributes heat more evenly. RISTORANTE GIOVANNI'S CHAGRIN BLVD, CLEVELAND WINE:PICOLIT, ENO FRULLA, 1970 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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