Rum Cream- Master Chefs

* Exported from MasterCook *

RUM CREAM - MASTER CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Egg yolks
3 tb Sugar, superfine
1/2 c Butter, unsalted, chilled
-- and cut into pieces
2 tb Rum, dark
1/3 c Cream, whipping

In the top of a double boiler, blend the egg
yolks and sugar. 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 York's 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



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