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6–8
Easy
By Darina Allen
Published 1989
Put the egg yolks into a bowl and whisk until light and fluffy. Put the sugar and water into a small heavy-bottomed saucepan on a low heat. Stir until all the sugar is dissolved and then remove the spoon and do not stir again until the syrup reaches the thread stage, 106°-113°C/223°-226°F. Continue to whisk until it fluffs up to a light mousse which will hold a figure of 8. Mix the instant coff