Recipe By :ESSENCE OF EMERIL SHOW #EE2140
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup milk
1 tablespoon coffee syrup (previous recipe)
1 vanilla bean, -- split
3 egg yolks
1 tablespoon sugar
4 slices white pound cake
1/2 cup sweetened whipped cream
1/2 cup raspberries
Mint sprigs
Espresso powder
In a saucepan heat milk, coffee syrup and vanilla bean just to a boil. In a
mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4 cup of milk mixture
into egg mixture, whisking constantly. Pour egg mixture back into saucepan.
Stir with a wooden spoon over medium heat until mixture thickens and coats
back of spoon. Do not boil mixture or it will curdle. Remove from heat and
cool in an icebath. Or pour into a bowl and cool, stirring frequently. To
serve, top sponge cake slices with whipped cream and berries. Pour coffee
sauce around and over cake and sprinkle with espresso powder. Garnish with
mint sprigs.
