recipe: dessert cream
DISCLAIMER: Involves raw eggs, don't sue me if you make it and die.
I've been eating a lot of egg white omelets due to my diet, and before cluing in and buying Egg Beaters, I was stockpiling quite a few egg yolks because I can't bear to waste food if it's not absolutely necessary. They serve nicely for my two free meals a week. In any case, I asked for recipe ideas on a forum I frequent, and a Danish woman suggested this recipe. She didn't call it anything in particular; I can't think of what to call it, really, so "dessert cream" will have to do. It's sinfully rich and delicious.
Of course, they do make pasteurized eggs now, so you could always use those. I personally have a refined plutonium GI tract, so I just eat whatever regardless of whether it's been cooked/how long it's been sitting out as long as it smells OK.
-2 tsp confectioner's sugar
-2 egg yolks
-1 c whipping cream
In a bowl, beat the sugar and egg yolks together until frothy. In another bowl, whip the cream until soft peaks form. Fold the egg/sugar mixture into the whipped cream and serve over fruit with the garnish of your choice.
I personally had this over strawberries with half of an Aero 70% dark bar smashed and then sprinkled over top.
I've been eating a lot of egg white omelets due to my diet, and before cluing in and buying Egg Beaters, I was stockpiling quite a few egg yolks because I can't bear to waste food if it's not absolutely necessary. They serve nicely for my two free meals a week. In any case, I asked for recipe ideas on a forum I frequent, and a Danish woman suggested this recipe. She didn't call it anything in particular; I can't think of what to call it, really, so "dessert cream" will have to do. It's sinfully rich and delicious.
Of course, they do make pasteurized eggs now, so you could always use those. I personally have a refined plutonium GI tract, so I just eat whatever regardless of whether it's been cooked/how long it's been sitting out as long as it smells OK.
-2 tsp confectioner's sugar
-2 egg yolks
-1 c whipping cream
In a bowl, beat the sugar and egg yolks together until frothy. In another bowl, whip the cream until soft peaks form. Fold the egg/sugar mixture into the whipped cream and serve over fruit with the garnish of your choice.
I personally had this over strawberries with half of an Aero 70% dark bar smashed and then sprinkled over top.