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Brandy Cream Sauce
Preparation info
- Makes
400 ml
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
2 80 g 2¾ oz ⅓ cup
Method
- Beat the egg yolks and sugar until the mixture is thick and creamy and the sugar has dissolved. Stir in the brandy and fold in the cream.
- Beat the egg whites in a clean dry bowl until soft peaks form. Gently fold the egg whites into the sauce and serve immediately. Serve with plum pudding or with chocolate pudding, fresh or poached fruit, or fruit
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