Archive for the ‘Egg Yolks’ Category

Iced Maple Cream with Berries


Recipe & picture courtesy of Bon Appétit

6 servings
Prep: 20 minutes
Total: 6 hours 20 minutes (includes freezing time)

An incredible frozen treat that doesn’t require an ice cream maker. Serve with crisp butter cookies.

  • 3 large egg yolks
  • 3/4 cup chilled whipping cream, divided
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon maple extract
  • 2 tablespoons raspberry jam
  • 3 cups mixed berries (such as blackberries, raspberries, and blueberries)
  1.  Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 3 minutes.
  2. Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
  3. Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

**Personal Review: No Review Yet** 

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Citrus Dream


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min (plus freezing)
Cook Time: 15 min

  • 2 cups vanilla wafers, finely crushed
  • 5 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 6 large egg yolks
  • 1 cup superfine sugar
  • 1 tablespoon grated lemon peel, plus 1/4 cup lemon juice
  • 1 tablespoon grated orange peel, plus 1/4 cup orange juice
  • 2 cups heavy cream
  • Shredded coconut, toasted
  1. Line a 5-by-9-inch loaf pan with plastic wrap, allowing a 4-inch overhang on all sides. In a small bowl, stir together the wafers, butter and salt; press evenly into the bottom of the pan and freeze.
  2. In a double boiler, whisk together the egg yolks and sugar and cook, whisking, until the sugar has dissolved, about 3 minutes. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened, 10 to 12 minutes; let cool for 10 minutes.
  3. Using an electric mixer, beat the cream until soft peaks form. Fold into the custard. Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours or overnight.
  4. To serve, run a wet knife around the sides of the pan and invert onto a platter, discarding the plastic wrap. Sprinkle with the coconut.

**Personal Review: No Review Yet**

Berries and White Chocolate Mousse


Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 10 minutes
Chill: 3 hours
Cook: 8 minutes

  • 3/4 cup sugar
  • 6 large egg yolks
  • 3 ounces white chocolate, melted
  • 2 teaspoons vanilla extract
  • 1-2/3 cups heavy cream
  • 4 cups assorted fresh raspberries, blackberries, marionberries and boysenberries
  • 8 almond or pirouette cookies to garnish (optional)
  1. Combine sugar, 1/4 cup water and the egg yolks in a medium-size metal bowl. Set bowl over saucepan of simmering water (be sure bottom of bowl is not touching water).
  2. Beat yolk mixture with hand mixer set on medium-high about 5 minutes or until mixture registers 140 degree F on an instant-read thermometer. Continue cooking for 3 minutes, beating constantly.
  3. Remove bowl from over water. Add warm, melted white chocolate and vanilla. Beat about 5 minutes, until cool.
  4. Beat heavy cream in a large bowl to stiff peaks. Gently mix 1/4 of the whipped cream into cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream until no streaks remain. Cover and cool in refrigerator for at least 3 hours.
  5. To serve: Alternate layers of mousse and berries in glasses or bowls, a scant 2/3 cup mousse per serving. Garnish with an almond or pirouette cookie, if desired.

**Personal Review: No Review Yet**