|4½ ounce||Granulated sugar|
|1¼ cup||Whipping cream|
|¼ cup||Dry white wine|
|⅞ cup||Heavy cream|
|1¾ ounce||Granulated sugar|
|¼ cup||Whipping cream|
|1 ounce||Granulated sugar|
FOR CARAMEL THREADS
From: r.gagnaux@... (Rene Gagnaux) Date: Mon, 4 Oct 1993 12:00:00 +0100 In a small saucepan caramelize the sugar. Moisten with wine, cover with cream and bring to the boil.
In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the caramel mixture. Return to pan. Beat vigorously over low heat until cream thickens. DO NOT BOIL !! Strain through a fine sieve. Let cool and chill. Fold in the cream.
Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass. Move from left to right and draw caramel threads. Let dry.
Serving: pour caramel cream into dessert plates, decorate with caramel threads and dust with confectioner's sugar.
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