Egg Yolk Velvet Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
225 gram: Sugar, dissolved in
60 milliliter: Water,
4: Egg yolks,
1/2 tsp: Salt,
60 milliliter: Rum/cognac,
700 milliliter: Whipping cream,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp