A creamy delight.
- 5 extra-large egg yolks
- 5 tablespoons granulated sugar
- 10 tablespoons Limoncello, see note (Marsala or Grand Marnier can also be used)
- 2 cups heavy cream, whipped
Put egg yolk, sugar and liquor in a glass bowl. Place the bowl over a pan of very hot water (the water should not touch the bowl) and beat until pale and fluffy. (A double boiler can also be used. Just make sure that your beaters can reach into the corners of the saucepan. You will notice that the sauce doubles in volume. This takes about 5 to 8 minutes.)
Remove the bowl from the boiling water to a bowl with ice water and keep beating until the sauce cools. The sauce will thicken as it cools. Now gently fold in the whipped cream. The amount of whipped cream should approximately equal the amount of sauce. Pour into single serving dishes or a bowl. Place in the freezer for 40 minutes to 1 hour or until dessert is just barely icy and still creamy -- like soft ice cream. Serve when it is still easy to spoon.
Serves 5 to 8, depending on serving size. This is very rich.
Note: Anna Venturi suggests not using more than 5 eggs at a time. If you wish to make a large quantity, do so in several batches.
Note: Use the accompanying simple recipe if Limoncello is not available at your Liquor Store.
Adapted from the original by Anna Venturi
Thursday, September 12, 2002
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