Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
2 \N | Egg yolks |
1 ounce | Granulated sugar |
FOR CARAMEL
FOR CREAM
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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