Frozen Maple Sabayon With Raspberry Sauce
|Maple syrup||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Rum extract||1 Teaspoon|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
|Raspberry sauce||1 Cup (16 tbs)|
In a deep saucepan, boil maple syrup to 230° F on a candy thermometer.
In a medium-size bowl, beat egg yolks until light.
Pour hot (but not boiling) maple syrup in a very fine stream into egg yolks while beating constantly.
Continue to beat until mixture is very thick.
Beat in lemon juice and rum extract.
Beat 2 minutes longer (until mixture has cooled a bit).
Transfer egg yolk mixture to a large bowl, and fold in whipped cream.
Freeze until firm.