INGREDIENTS

INSTRUCTIONS

DECORATION
The following two recipes - representing France and Italy - come from Julia
Child's "Menu Cookbook." Add this to your library list, as well!
"This turns out to be, actually, a Marsala-flavored Bavarian cream. One
friendly warning is to watch out when you combie the Marsala custard with
the whipped cream at the end: If the custard is warm it will deflate the
cream, it if it is too cold the chilled cream will cause the gelatin in it
to set and get lumpy before you complete the folding process."
(plm note to Merry Mary: You will need to double this recipe. Makes 6 cups,
considered 6-8 servings)
Combining Marsala custard ingredients: Stir 1/3 cup sugar into the Marsala,
sprinkle the gelatin on top, and set aside to soften while you assemble the
rest of the ingredients listed. Then, with a wire whip, vigorously beat the
egg yolks in their saucepan for a minute or two until they are thickened
slightly pale and yellow. Now set the Marsala over moderate heat (but do
not bring it to the boil) and stir to dissolve both gelatin and sugar
completely, looking carefully to be sure there are no unmelted granules of
either in the liquid. Finally, beating the egg yolks with your whip, slowly
dribble in the hot Marsala.
Heating the Marsala Mixture: The Marsala and egg yolk mixture is not to be
thickened over heat like a custard. To do so, set it over a moderately low
(but not too low) burner, and beat with your wire whip as it slowly warms.
As you beat and heat it the mixture will start to foam, and in a few
minutes it will be entirely foamy throughout-keep testing with your
impeccably clean finger. When it is too hot for that finger you should
almost at the same time see the first wisp of steam rising from the
surface, and the custard is done. Remove from heat, and beat vigorously for
a minute or two to stop the cooking; beat in the vanilla, and set aside.
Beating Egg Whites and Whipping Cream: Beat the egg whites slowly until
they begin to foam, then beat in the salt and cream of tartar; gradually
increase speed to fast and continue until they form shining peaks, then
sprinkle on the tablespoon of sugar and beat vigorously to stiffen them
more. Delicately fold them into the warm Marsala custard.
Then whip the cream, setting it in the ice cubes and water, until it has
doubled in volume, beater leaves light traces on its surface, and cream
holds its shape solfting - this is now <italic>creme Chantilly</italic>, or
lightly whipped cream.
Combining the Elements: Set custard pan in the ice cubes and fold custard
delicately (so as not to deflate it) with a rubber spatula, testing
continually with your finger just until custard is cool but not cold or
chilled. Immediately remove pan from ice and at once fold in the whipped
cream to make a beautifully smooth, creamy pale yellow ambrosia. Turn it
either into a serving bowl or into individual goblets, cover, and chill for
May be completed a day or two in advance.
To Serve: Decorate with swirls of whipped cream and/or cocoa or grated
chocolate - or with a julienne of home-candied orange peel.
Source: "Menu Cookbook," Julie Child
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Apr 26, 1998

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