SHE Canada - - RECIPES -

6 egg yolks ½ cup sugar 2 ½ cups heavy cream, di­vided 3 ½ tbsp Earl Grey Tea leaves 2 ¼ cup dark cho­co­late chips, chopped

Di­rec­tions: Mix egg yolks on high un­til white, add in sugar un­til mixed in. In a medium sauce pan com­bine 1 cup cream and tea; bring to a slight boil, re­move from heat and steep for about 10 min­utes.

Strain tea leaves, be sure to squeeze out as much cream as pos­si­ble. Heat cream again un­til just warm and then stir half of cream into egg mix­ture. Add egg mix­ture back to the other half of cream in saucepan and cook over low heat for 5 min­utes. (This keeps eggs from over cook­ing.) Stir con­stantly un­til thick­ened. Just be­fore 2 hours are up, mix the re­main­ing cream in the frozen bowl on high un­til stiff peaks oc­cur. Fold in cho­co­late. Spoon into de­sired serv­ing bowls and chill un­til ready to serve. Dur­ing the 2 hours, place your mix­ing bowl and beat­ers in the freezer so they get get ex­tra cold in prepa­ra­tion for whip­ping re­main­ing cream. Stir in cho­co­late and mix un­til melted over low heat. Re­move from heat, cover and place in the re­frig­er­a­tor for 2 hours. Stirr oc­ca­sion­ally.

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