Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: nola276 on December 21, 2011, 08:05:18 am
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I have 6 egg yolks left over from making a Pavlova. I don't have any recipes for using them up. I generally throw them out. I am sure there must be something I can do with them, perhaps a custard or something. Any suggestions.
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Some sort of sauce perhaps, or lots of mayonnaise??
JB
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Some ideas here (http://www.forumthermomix.com/index.php?topic=5505.0) Nola
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Icecream and then more icecream. They do freeze, I have seen it done. They go rubbery but are still fine.
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Thanks for the ideas folks. I never knew you could freeze them, will store that one away for the future. I think this time, I may just go with the scrambled eggs idea.
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When you freeze them you need to mix a little sugar OR salt in with them. so they are OK when defrosted.
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zabaglione?
(conventional recipes only use the yolks, not the whites)
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oh thanks daska i have been sitting here, trying and trying to think of that it was on the tip on my tongue ;D
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zabaglione sounds great, but how would you do that in the Thermie. Truth be told, I had never heard of it before and had to google it, sound a nice recipe on taste.com but don't know if it can be made in Thermie.
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have a look ta this nola http://www.forumthermomix.com/index.php?topic=417.0
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Here's (http://www.forumthermomix.com/index.php?topic=80.0) another recipe for you Nola.
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http://www.superkitchenmachine.com/2011/13208/thermomix-zabaglione-recipe-sabayon.html
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Egg Nog Advocaat - recipe in Festive Flavour
A lovely thick creamy sauce for icecream.
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Thanks Fundj and JD. I will definitely be trying the zabaglione, and the Bailey's one sounds just right as I have a bottle in the fridge just sitting there not being used (what was I thinking - clearly I wasn't).
'Tis also the season for Eggnog. Having said all that, I used my egg yolks last night in scrambled eggs, so I will just have to make another pavlova to get some more :-)).
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That sounds very reasonable to me.
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Thanks Fundj and JD. I will definitely be trying the zabaglione, and the Bailey's one sounds just right as I have a bottle in the fridge just sitting there not being used (what was I thinking - clearly I wasn't).
No bottle of Bailey's justs sits in my fridge doing nothing. Never lasts long enough to meet the fridge. ;D ;D
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It really is nectar of the Gods isn't it. I just forgot it was there (must have had too much wine ;D ;D)
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That's what we call it as well. You're excused then.....only if it's because you've had too much wine though. ;D ;D
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mine does not even make it to the fridge ;D
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I have been looking for my baked zabaglione recipe ,i cant find it anywhere :(.
I found this on the net which is just about the same. http://www.smh.com.au/lifestyle/cuisine/baking/recipe/baked-mulberry-zabaglione-20111019-1m072.html
3 egg yolks
80g of caster sugar
1 nip of grappa (or brandy) (i use marsala )
100ml of white wine
150ml of whipped cream
2 punnets of mulberries ( i use strawberry cut in Ό )
Not 100% sure but i think i did use gelatin
Method
First, make the zabaglione. In a bowl, whisk 3 egg yolks with 80g of caster sugar until the mixture is pale and thick. Add a nip of grappa (or brandy) and 100ml of white wine and mix well. Place the bowl over a pot filled to a third with simmering water over a medium heat. The bowl should sit snugly on the pot but the bottom of the bowl should not touch the water. Whisk the zabaglione until it doubles in volume. Cool the zabaglione, then add 150ml of whipped cream. Remove the stems of 2 punnets of mulberries and scatter them across 4 shallow dishes. Distribute the zabaglione on top of the mulberries and place under the grill in the oven until the surface is golden.
Serve straight away.
ciao
uni