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Categories:
heavy cream egg yolks sugar cornstarch vanilla seedless raspberry almond lemon brandy Marsala heavy cream sugar vanilla petals
Viewed: 62 - Published at: 9 years agoIngredients
- 2 1/2 cups heavy cream
- 6 large egg yolks
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 6 to 8 Sponge Cupcakes (see recipe)
- 1/2 cup seedless raspberry or strawberry jam
- 18 almond macaroons or Italian amaretto cookies, crumbled
- Grated zest of 1 lemon
- 2 tablespoons brandy
- 1/2 cup dry Marsala or sherry
- 1 cup heavy cream
- 1 tablespoon sugar
- 2 teaspoons Drambuie liqueur or vanilla extract
- Pink crystallized rose petals, candied cherries or other garnishes
Method
- heat the cream in a small saucepan just until bubbles form around the edges.
- Meanwhile, beat yolks, sugar and cornstarch together until very smooth.
- Whisking constantly, slowly pour the hot cream into the egg mixture.
- Return the mixture to the saucepan, place over medium-low heat and cook, stirring constantly, until the mixture thickens just enough to coat the back of a spoon.
- Do not overcook or the custard will curdle.
- Pour it into a bowl, stir in the vanilla and set aside to cool.
