Royal Egg Yolk Velvet
|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Rum/Cognac||1⁄4 Cup (4 tbs)|
|Heavy cream||6 Cup (96 tbs), whipped|
1. In a saucepan, combine the sugar and water. Bring to a boil and cook until the syrup registers 236° F. on a candy thermometer. If a candy thermometer is not used, cook to the soft ball stage. To make this test, spoon a few drops of syrup into cold water. If a soft ball forms, it is ready to be used.
2. Beat the egg yolks with the salt until they are very thick. Add the syrup in a fine stream while beating and continue beating until the mixture forms peaks when the beater is withdrawn. Chill the mixture.
3. Add the rum or cognac and fold in the whipped cream.
4. Turn the mixture into several small molds or paper cups and freeze.