Darling daughter pulled tray of eggs off the dresser this morning, I rescued 7 yolks. Any ideas? I know I could make pasta but it's the one dough I hate making, would prefer a sweet recipe
davidt4,
Mar 21, 9:26pm
Honey parfait (Hugh Fearneley-Whittingstall)
6 egg yolks, lightly whisked 300ml whole milk 200g runny honey, plus a bit extra for serving 1 vanilla pod 440ml double cream, plus a little extra for serving
In a heatproof bowl over a pan of almost simmering water, stir together the egg yolks, milk and honey. Split the vanilla pod lengthways and scrape most of the seeds into the custard mixture; drop the pod into the custard, too. Stir the custard until it's quite thick and coats the back of a wooden spoon - take it as far as you dare without it curdling. Remove from stove, strain and whip until cold, light and fluffy.
In a separate bowl, whip the cream to stiff peaks. Pour the custard over the cream, folding it in gently with a spatula until the mixture is smooth (be careful not to knock the air out of it). Pour into a lidded, plastic container, and freeze for about five hours. Remove from the freezer about 10-15 minutes before serving, so it softens slightly, then scoop into glasses or slice and place on plates, perhaps with a few dollops of whipped cream and a further drizzle of honey alongside. Serve with honey brandy snaps to scoop it up.
kiwitrish,
Mar 21, 11:07pm
I use this recipe for egg yolks when making a pav.
GOLD CAKE (using egg yolks only)
1/2 cup butter 1 c. sugar 5 egg yolks 1 tsp. vanilla 1 and 3/4 cups flour 2 tsp baking powder 1 tsp salt 3/4 c. milk Cream the butter and sugar until fluffy. Add yolks one at a time, then vanilla, beat until very light and mousse-like in texture. Wisk together dry ingredients. Add to batter, alternating with milk. Pour into a greased and floured loaf pan. Bake at 180 degrees for 60-70 minutes.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.