Recipe

Saffron Butter Sauce Recipe

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Ingredients

1 Pie crust recipe for single 1/2 c Dark rum rust pie 1 1/2 tb Unflavored gelatin
2 c Heavy cream, well chilled
6 lg Egg yolks Bittersweet chocolate shavin
1 c Sugar -s & curls

Directions

Step #1 Line a 9-inch pie plate with pastry, cover with foil & fill with rice.
Step #2 Bake the empty pie crust at 400f for 15 mins.
Step #3 Remove rice & foil and bake this at 375f for 10 mins more or until it is pale golden.
Step #4 In a bowl with an electric mixer, beat the egg yolks.
Step #5 Add the sugar slowly, beating until the mixture is thickened & pale.
Step #6 Beat in 1 c of cream, rum, and 1/4 c water.
Step #7 Transfer the mixture to the top of a double boiler.
Step #8 Cook, stirring constantly until it registers 140f on a candy thermometer.
Step #9 Then cook for 3 mins more.
Step #10 In a small saucepan, Sprinkle top the gelatine over 1/4 c cold water.
Step #11 Let it soften for 5 mins, & heat the mixture over low heat, stirring, until the gelatin is dissolved.
Step #12 Whisk into the custard, stirring it every once in awhile, set the bowl in a larger bowl of ice water & let the mixture cool, until it is the consistency of raw egg whites.
Step #13 Do not let the mixture set.
Step #14 In a bowl, beat the remaining cream until it just holds stiff peaks.
Step #15 Fold the whipped cream into the custard carefully but thoroughly.
Step #16 Pour the mixture into the pie shell.
Step #17 Chill for 3 hrs or until set.
Step #18 Garnish with chocolate curls.
Step #19 a 1948.
Enjoy the Saffron butter sauce recipe

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