325 ml milk
2 tsp cornstarch
1 tsp vanilla
-
3 yolks
50 g sugar
=Blanche 2., bring 1. to boil, whisking, whip into 2. Cover with plastic, cool. Add rum to taste
16 yolks
0.5 L sirop - petit fil
-
1.25 L cream - whipped
4 oz amaretto
praline
=Whip yolks, slowly add hot sirop. Whip until cool. Fold in rest, freeze in molds.
8 yolks
-
250 ml porto
250 ml sugar
-
500 ml cream fraiche - whipped
-
2 melons - purée
100 g sugar
=Bring 2. to boil, whip into 1., whip till cool. Fold in 3., freeze in flat mold. Serve with melon coulis
3 yolks
2 eggs
10 oz sugar - just before hardball
1 lb butter - room temperature
=Break up eggs, whip in hot sugar. Whip till cool, add butter in small pieces