Home Party Dessert Recipe
1/20/2008
Baileys & Coffee Sabayon
Recipe by Chef Gerald Hirigoyen,
Fringale, San Francisco
Serves 4~6
2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy whipping cream
1/2 cup Baileys Irish Cream
2 T coffee extract
>how to make<
*Place egg yolks in a mixing bowl.
*In a saucepan, combine sugar and water and bring to a boil.
*As soon as it boils, remove from heat and pour slowly into egg yolks, whisking vigorously.
*Place bowl over a bain-marie and whisk vigorously for 3~4 minutes or until the texture becomes frothy and stiff.
*Pour this yolk mixture into a large mixing bowl and mix on high speed for 5 minutes or until it cools down completely, and set it aside.
*Next, in a large mixing bowl, whip the heavy cream until soft peaks form.
*Add the coffee extract, the Baileys, and the cooled yolk mixture to the whipped cream and fold everything together gently.
*Place the mixture in individual parfait or martini glasses, and freeze for a minimum of 5 hours or (preferably) overnight.
*Ready to serve.
Recipe by Chef Gerald Hirigoyen,
Fringale, San Francisco
Serves 4~6
2/3 cup sugar
1/3 cup water
4 egg yolks
2 cups heavy whipping cream
1/2 cup Baileys Irish Cream
2 T coffee extract
>how to make<
*Place egg yolks in a mixing bowl.
*In a saucepan, combine sugar and water and bring to a boil.
*As soon as it boils, remove from heat and pour slowly into egg yolks, whisking vigorously.
*Place bowl over a bain-marie and whisk vigorously for 3~4 minutes or until the texture becomes frothy and stiff.
*Pour this yolk mixture into a large mixing bowl and mix on high speed for 5 minutes or until it cools down completely, and set it aside.
*Next, in a large mixing bowl, whip the heavy cream until soft peaks form.
*Add the coffee extract, the Baileys, and the cooled yolk mixture to the whipped cream and fold everything together gently.
*Place the mixture in individual parfait or martini glasses, and freeze for a minimum of 5 hours or (preferably) overnight.
*Ready to serve.
1/04/2008
Holiday Eggnog Mousse
1/4oz x 2 envelopes unflavored gelatin
1/3 cup water
1 quart dairy eggnog
1/4 t freshly grated nutmeg
1/3 cup white or dark rum
chocolate curls
>how to make<
*Sprinkle the gelatin over the water in a small saucepan until it is soaked through.
*Then whisk in 1 cup of the eggnog and warm over medium-low heat until the gelatin has completely dissolved, about 5 minutes.
*Remove from the heat and whisk in the remaining 3 cups of eggnog, the nutmeg, and the rum.
*Pour into a metal bowl, cover with plastic wrap, and chi until partially set, about 1 hour.
*Using an electric mixer, whip the mousse until light and fluffy.
*Using a rubber spatula, transfer the mousse to a glass serving bowl.
*Cover and chill for 2 more hours or until ready to serve.
*Garnish with chocolate curls.
1/4oz x 2 envelopes unflavored gelatin
1/3 cup water
1 quart dairy eggnog
1/4 t freshly grated nutmeg
1/3 cup white or dark rum
chocolate curls
>how to make<
*Sprinkle the gelatin over the water in a small saucepan until it is soaked through.
*Then whisk in 1 cup of the eggnog and warm over medium-low heat until the gelatin has completely dissolved, about 5 minutes.
*Remove from the heat and whisk in the remaining 3 cups of eggnog, the nutmeg, and the rum.
*Pour into a metal bowl, cover with plastic wrap, and chi until partially set, about 1 hour.
*Using an electric mixer, whip the mousse until light and fluffy.
*Using a rubber spatula, transfer the mousse to a glass serving bowl.
*Cover and chill for 2 more hours or until ready to serve.
*Garnish with chocolate curls.