Tia Maria Cream for Berries |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great with fresh fruit. Pol Martin Cookbook. Ingredients:
4 large egg yolks |
3 tablespoons superfine sugar |
3/4 cup milk, scalded |
4 tablespoons tia maria, liqueur |
Directions:
1. place egg yolks and sugar in stainless steel bowl. beat 2 minutes with electric beater.
2. pour in hot milk and continue beating until frothy-about 30 seconds.
3. place bowl over saucepan half filled with boiling water over medium heat. whisk cream constantly until it beccomes thick enough to coat the back of a spoon-about 5 minutes. during cooking, cream will stick to sides of bowl. when this happens, remove bowl from heat and whisk vigorously to incorporate fully. return bowl over saucepan and resume cooking.
4. when cream is cooked, remove bowl from heat and add liqueur. continue whisking until cool. cover with plastic wrap touching the surface and refrigerate until cold.
5. serve with fresh berries in season.
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