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Add a photoAn Italian, light custard cream principally based on egg yolks, sugar and an added sweet wine such as “Marsala’ or ‘Moscato‘. It’s whipped over a ‘bain-marie’, while lots of air is whisked into this sublime cream. This particular recipe was adapted from the Book: ‘LaVarenne Pratique‘...by Anne Willan.
> Note: there are a few variations...however, this is a fine basic dependable recipe.
For a dedicated post...refer to:
http://www.foodessa.com/2011/11/dessert-custard-cream-repertoire.html
Servings: 1 cup
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Ingredients
- . > (American / Metric measures) <
- . 3 large egg yolks
- . 3 tbsp. (42g) granulated sugar
- . 6 tbsp. (90ml) Marsala wine*
- . * Other Flavouring choices: Grand Marnier, Madeira, Sherry and also Espresso brewed coffee.
Directions
- . In a large glass or stainless steel bowl, whisk the egg yolks and sugar. The Marsala should be incorporated last. Then set over a pot of hot, simmering water and whisk until the custard becomes lightened and thick enough to leave ribbon trails behind. This should take about 5 minutes of constant whisking. Note: make sure the water doesnât get too hot...otherwise, the cream will turn grainy.
- . This velvety cream sauce can either be served warm or have it cooled. Note: If serving it cold, donât forget to whisk it every so often, otherwise it will start separating. Enjoy with fruits, sponge cake, lady fingers and as an ice-cream topping.
- . Claudia's flavourful wishes...FOODESSA.com
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