Title: Caramel Cream
Categories: Dessert
Yield: 4 Servings

--------------------------------FOR CARAMEL--------------------------------
4 1/2 oz Granulated sugar
1 1/4 c Whipping cream
1/4 c Dry white wine
7/8 c Heavy cream

---------------------------------FOR CREAM---------------------------------
1 3/4 oz Granulated sugar
1/4 c Whipping cream
2 Egg yolks

----------------------------FOR CARAMEL THREADS----------------------------
1 oz Granulated sugar

From: r.gagnaux@chnet.ch (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.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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