Muscat Cream Sauce
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This cream sauce can be used instead of beaten cream. It normally is served with warm pastries, fruit tarts, hot or cold puddings and fresh or cooked fruit. The refrigeration time is included under the cook time.
- Ready In:
- 2hrs 7mins
- Yields:
- Units:
ingredients
- 300 ml sour cream
- 1⁄4 cup soft brown sugar
- 1 egg yolk
- 2 tablespoons muscat liqueur
directions
- Place the sour cream, brown sugar and egg yolk in a medium-sized bowl.
- Beat for 5 minutes with an electric beater or until thick and glossy.
- Beat in the muscat.
- Cover and refrigerate for a minimum of 2 hours.
- Keeps for up to 3 days.
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RECIPE MADE WITH LOVE BY
@Missy Wombat
Contributor
@Missy Wombat
Contributor
"This cream sauce can be used instead of beaten cream. It normally is served with warm pastries, fruit tarts, hot or cold puddings and fresh or cooked fruit. The refrigeration time is included under the cook time."
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This cream sauce can be used instead of beaten cream. It normally is served with warm pastries, fruit tarts, hot or cold puddings and fresh or cooked fruit. The refrigeration time is included under the cook time.
