Rum cream - master chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Egg yolks |
| 3 | tablespoons | Sugar, superfine |
| ½ | cup | Butter, unsalted, chilled |
| : | Written by Richard Sax, Photographs by Nancy McFarland | |
| : | The Knapp Press, Los Angeles, 1985 and cut into pieces | |
| 2 | tablespoons | Rum, dark |
| ⅓ | cup | Cream, whipping |
Directions
In the top of a double boiler, blend the egg yolks and sugar.
Place this over boiling water and whisk until warm to the touch. Add the butter, 1 or 2 pieces at a time. When all of the butter has been incorporated, whisk until lightly thickened, 1 or 2 minutes longer.
Remove from heat and cool, whisking occasionally. When cool, gradually whisk in the rum and fold in about ⅓ cup of whipped cream.
Chill.
Source: New York's Master Chefs, Bon Appetit Magazine Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York