Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 large egg yolks
- 6 tablespoons sugar
- 6 tablespoons Marsala wine (if not available substitute with Port or Madeira)
- 1 cup heavy whipping cream (35%)
- 1/2 cup fresh blueberries
-- Equipment Needed --
- double-boiler or a stainless steel bowl to fit over a pan of boil water
- Instant-read thermometer
Preparation
Bring water to a boil in bottom of double-boiler. Lower the heat, place egg yolks in the top of double-boiler and position over bottom (upper pan should not touch hot water). Whisk continuously as the egg yolks thicken, cooking until they reach about 165 degrees F.
Once yolks come to temperature, slowly whisk in the sugar and Marsala (a good rule of thumb is a tablespoon of each ingredient per yolk). Again, whisking continuously, until the yolk mixture becomes light and creamy (it should have the consistency of lightly whipped cream and will leave a trail momentarily when you drizzle it across itself). Set aside and let cool to room temperature then refrigerate until below 40 degrees F.
In a large bowl, whip the cream with a hand mixer. Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses with blueberries on top.
Makes 4 servings.
