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Recipe by: almerine
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See below ingredients and instructions of the recipe
1 c Sugar 1 tb Rum, white
1/2 c Water 1 lb Chocolate, white, melted
8 lg Egg whites Creme fraiche
6 lg Egg yolks Raspberry puree
In a saucepan, heat the sugar and water until the mixture forms
a soft ball.
Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.
Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks - still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into
the egg mixture. Refrigerate for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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