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Recipe by: pierre-marcel
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See below ingredients and instructions of the recipe
1 c Milk 2 ts Vanilla; -=OR=-
2 Egg yolks 2 oz -Bittersweet chocolate -OR-
4 tb Granulated sugar 3 ts -Instant espresso powder OR
1 ts Flour 2 tb -Grand Marnier or Cointreau
This is one of the basic dessert sauces. It is luscious simply served
with fresh fruit.
HEAT THE MILK to the boiling point while you ribbon the yolks with the
sugar; beat with a whisk until canary yellow. Then add the flour and
beat again. While whisking, pour the boiling milk over the yolk-sugar
mixture, then return to the pan. Stirring, preferably with a wooden
spoon that has a flat edge to scrape the bottom of the pan, bring
just to the boil. Immediately remove from the heat, whisking to cool.
Pour through a fine sieve for the best texture. Keeps 2-or-3 days
refrigerated.
VARIATIONS:
CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce
and stir until melted.
MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.
ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.
Makes 1 1/2 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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