Yolk-i cream

1 serving


Sugar, yolks and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4- 5 minutes to a temperature of 104 - 105 ° C. The finished syrup is filtered and cooled, in summer to a temperature of 20 - 22 ° C, in winter - to 28 - 30 ° C. The cleaned and chopped oil is beaten to a homogeneous mass. Cooled milk-yolk syrup is gradually poured into the whipped mass and beaten until volume increases

2. 5-3 times.