Rum Cream - Master Chefs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Egg yolks,
3 tbsp: Sugar, superfine
1/2 cup: Butter, unsalted, chilled, and cut into pieces
2 tbsp: Rum, dark
1/3 cup: Cream, whipping
In the top of a double boiler, blend the egg yolks and sugar.
Directions:
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 1/3 cup of whipped cream.
Chill.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Source from luhu.jp
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 1/3 cup of whipped cream.
Chill.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Source from luhu.jp
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