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That's amore: Plan ahead to treat your sweetheart to the sweet taste of Italy

By Wolfgang Puck, Tribune Content Agency on

2 large egg yolks

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) water

1 cup (250 mL) heavy cream

2 tablespoons Chambord or other raspberry liqueur, or 1 tablespoon vanilla extract

Raspberry compote (recipe follows)

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Cut 6 ounces (170 g) of the chocolate into small chunks. Put the chunks in a medium heatproof bowl and set over a pan of simmering water; when the chocolate is almost melted, remove the pan from the heat, stir the chocolate, and leave it to continue melting. Keep warm.

Over another bowl, grate the remaining chocolate. Set aside at cool room temperature.

In the large bowl of an electric mixer fitted with a wire whip or beaters, whip the egg yolks until thick. Alternatively, put the yolks in a large heatproof mixing bowl and beat them with a hand-held electric mixer.

Meanwhile, clip a candy thermometer to the side of a small saucepan, Put the sugar and water in the pan and, over high heat, bring the sugar and water to a boil, watching carefully, until the mixture reaches 230 F to 234 F (110 C to 112 C). Large, shiny bubbles will form and the syrup will thicken.

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(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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