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Royal Egg Yolk Velvet

Western.Chefs's picture
You'll simply love this Royal Egg Yolk Velvet recipe. A delicious Royal Egg Yolk Velvet will surely tempt you to prepare this again and again.
  Sugar 2 Cup (32 tbs)
  Water 1⁄2 Cup (8 tbs)
  Egg yolks 8
  Salt 1⁄4 Teaspoon
  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 Add the syrup in a fine stream while beating and continue beating until the mixture forms peaks when the beater is withdrawn.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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6921 Calories from Fat 4970

% Daily Value*

Total Fat 565 g868.8%

Saturated Fat 343.1 g1715.6%

Trans Fat 0 g

Cholesterol 3453.6 mg1151.2%

Sodium 1089.4 mg45.4%

Total Carbohydrates 444 g148.1%

Dietary Fiber 0 g

Sugars 401.9 g

Protein 49 g97.1%

Vitamin A 458% Vitamin C 14.4%

Calcium 109.5% Iron 20.9%

*Based on a 2000 Calorie diet

Royal Egg Yolk Velvet Recipe