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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 14 |
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I have no idea where this recipe came from. I have had it for years, though. It is great on grilled chicken breasts or roast fowl. The yield depends on the volume of the whipped cream, approximately 2 cups. Preparation time includes roasting the garlic and whipping the cream. Ingredients:
2 garlic heads, whole unpeeled |
1/4 cup olive oil |
8 eggs, separated, yolks slightly beaten |
1/2 lemon, juice of |
2 cups dry white wine |
1/2 cup heavy cream, whipped to soft peak |
salt, to taste |
white pepper, to taste |
Directions:
1. Heat oven to 375°F.
2. Cut off bottom of garlic heads.
3. Place on aluminum foil.
4. Cut off top third of garlics.
5. Drizzle 1/2 of oil on cut surfaces, replace tops.
6. Drizzle the remaining oil on garlic.
7. Wrap loosely and place in hot oven.
8. Roast for 15 - 30 minutes.
9. You can tell when it's ready by the aroma.
10. Remove garlic from oven and let cool.
11. While garlic is cooling, whip the cream.
12. Peel the garlic and push it through a sieve or food mill.
13. In the top of a bain marie, combine garlic paste with lemon juice and stir in the yolks.
14. Over simmering water, whisk the garlic, juice and yolk mixture. Be careful to cook very slowly or you will have lovely garlic scrambled eggs.
15. At the ribbon stage, add the wine.
16. Continue whisking until the mixture thickens.
17. Remove from heat, continuing to whisk, until cooled slightly.
18. Fold the whipped cream into the mixture.
19. Season to taste with salt and pepper.
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