Tags: French, made, dessert
. 7 steps
100g sugar cook to soft ball stage Whisk sugar into eggs in thin stream until thick and cooled whisk gently Freeze in metal rings at least 6 hours beforehand. Garnish with cocoa powder, drizzled caramel, fruit sauce, tuile baskets.
2 tablespoons water
1 egg beat
5 egg yolks
500ml cream lightly whip
May be flavoured with vanilla, honey, ginger or fruit