The recipe wasn't much different from the base for the bavarian cream but for some reason it didn't work this time. I experienced my first Julia failure! I was able to beat the egg yolks and sugar until they "formed the ribbon" but when it was time to cook them over the double boiler I think I left them on too long.
The directions say to cook them for 3 to 4 minutes or until they are too hot for your finger. They never got very hot at all so I just kept cooking and cooking....for maybe 5 to 7 minutes. They didn't appear any different than when I started but I took them off the heat and started beating them to cool them off. As they cooled they got more and more stiff and instead of a ribbon I had egg concrete. It was awful. I had to throw the whole thing away and start over.
The second time I just cooked it over the heat for 3 to 4 minutes as directed and it worked fine. I ended up with a beautiful, light and fluffy mousse. We ate it just plain and I also used it as a filling for my Vols-au-Vent. Another success.....on the second try.
4 egg yolks
3/4 very fine sugar
1/4 orange liqueur (or pulp free orange juice)
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back up on itself forming a slowly dissolving ribbon. Beat in the orange juice (I used almond extract, but only a tsp. of it). Set mixing bowl over a pot of not-quite simmering water and continue beating for 3 to 4 minutes or until the mixture is foamy and too hot for your finger. Then beat over a bowl of cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
6 oz. semisweet chocolate
4 Tbsp. strong coffee
1 1/2 sticks softened unsalted butter
Melt the chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar.
4 egg whites
pinch of salt
1 Tbsp. granulated sugar
Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest.
Turn into a serving dish, dessert cups or petits pots. Refrigerate for at least 2 hours or overnight.
This post is linked to Tempt My Tummy Tuesdays and Tuesdays at the Table.