Egg yolk velvet
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Egg yolk velvet
  Ice cream    Eggs  
Last updated 6/12/2012 12:57:19 AM. Recipe ID 19806. Report a problem with this recipe.
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      Title: Egg yolk velvet
 Categories: Desserts, Cheese/eggs, Ice cream
      Yield: 8 Servings
 
    225 g  Sugar; dissolved in
     60 ml Water
      4    Egg yolks
    1/2 ts Salt
     60 ml Rum/cognac
    700 ml 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.)
  
  1/3 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.
 




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Recipe ID 19806 (Apr 03, 2005)

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