Rum cream- master chefs

 
                          RUM CREAM - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Egg yolks
    3       tb           Sugar, superfine
      1/2   c            Butter, unsalted, chilled
                         -- and cut into pieces
    2       tb           Rum, dark
      1/3   c            Cream, whipping
 
        In the top of a double boiler, blend the egg
   yolks and sugar. Place this over boiling water and
   whisk until warm to the touch. Add the butter, 1 or 2
   pieces at a time.  When all of the butter has been
   incorporated, whisk until lightly thickened, 1 or 2
   minutes longer.
   
        Remove from heat and cool, whisking occasionally.
   When cool, gradually whisk in the rum and fold in
   about 1/3 cup of whipped cream.
   
        Chill.
   
        Source:  New York's Master Chefs, Bon Appetit
   Magazine
          :  Written by Richard Sax, Photographs by Nancy
   McFarland
          :  The Knapp Press, Los Angeles, 1985
   
        Chef:   Leslie Revsin, One Fifth Avenue
   Restaurant, New York
  
 
 
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