Fruit Cream

Cooking class in a hotel kitchen, recipe is tested and found to be delicious as hell.

Soak the gelatin.

Sift the powdered sugar into the egg yolks and stir with the Grand Marnier (or water, baeh!) until creamy.

Bring the fruit to a boil and strain through a sieve, stir together the fruit juice, gelatin and egg-sugar mixture.

Fold in the whipped cream with a rubber spoon (don’t use a whisk!!!).

Keep everything together in the refrigerator.

To serve, dip a tablespoon into boiling water and then cut balls from the cream. Decorate with fruit sauces if desired.

The eggs must be fresh, of course, and you must be able to trust your egg dealer so as not to get salmonella poisoning.

It is ideal if you know the chickens by their first names.

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