Recipe - Frozen Zabaglione

1 cup Water plus
2 tablespoon Water
1 One half cup Sugar
8 Egg yolks
2 One fourth cup Whipping cream
One half cup Light Puerto Rican rum

Combine the water and sugar. Let the sugar first dissolve over low heat,
stirring to prevent it from sticking from the bottom. Then bring to a boil
and simmer for 5 minutes. Remove from heat. Beat the egg yolks at medium
speed, slowly adding the hot syrup. Beat until thick, fluffy and almost
white in color. Whip the cream until it is thick and will stand in soft
mounds. Fold the whipped cream and rum into the egg mixture. Fill into
individual coupe, parfait or glass bowls. Freeze until firm.

DANNY'S

BIDDLE STREET, BALTIMORE

WINE: CHATEAU D'YQUEM, SAUTERNES

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.