Yield: 8 Servings
|225 grams||Sugar; dissolved in|
|4 \N||Egg yolks|
|700 millilitres||Whipping cream|
Make syrup from water and sugar and boil to soft ball stage (236F).
Meanwhile, beat yolks with salt until very thick. Add boiling syrup in a thin stream, beating the while. Whisk until the mixture forms peaks. Chill. Add rum/cognac and fold in the previously whipped cream. Put into small moulds and freeze.
Variations. (For both the following, original recipe says add powders before making syrup.)
⅓ cup cocoa can be folded into the syrup before adding to the egg yolks for chocolate velvet
1« tbs instant coffee can be added to the syrup in the same way for coffee velvet.