Foamy Sauce Recipe 45

FOAMY DESSERT SAUCE

Foamy Dessert Sauce image

A neat dessert sauce for fruit puddings from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories Dessert

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 cup butter
2 cups confectioners' sugar
1/3 cup sherry wine
2 egg whites, unbeaten
1/4 cup boiling water

Steps:

Cream butter; beat in remaining ingredients gradually until very light and smooth.
Place bowl in hot water and whisk for about 2 minutes, or until sauce is frothy and foaming.

Nutrition Facts : Calories 1672.4, Fat 105.4, SaturatedFat 66.7, Cholesterol 278.9, Sodium 823.1, Carbohydrate 143.1, Sugar 136.4, Protein 5.4

PARMESAN FOAM (SALLYE)

PARMESAN FOAM (SALLYE) image

Found this in an old cookbook of mine. It sounds like a creative, delicious way to serve cheese as a garnishment.

Provided by sallye bates @grandedame

Categories Other Side Dishes

Number Of Ingredients 3

Ingredients

12 ounce(s) parmigiano-reggiano cheese
1 cup(s) half-and-half cream
DO NOT SUBSTITUTE ANOTHER KIND OF CHEESE OR MILK, NO MATTER HOW GOOD YOU THINK IT IS

Steps:

Cut the cheese into 1/2 inch squares and place in the top pan of a double boiler. If you don't have a double boiler, you can use a heatproof bowl or heavy saucepan.
Add the half-and half to the pan with cheese. Place the pan or bowl over a pan of simmering water. Do not allow the water to boil.
Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching. DO NOT LET IT BOIL!
It will take 10-15 minutes for the cheese to completely melt. At this point, remove from heat and pour into a heatproof bowl. It will resemble a cheese sauce but won't be completely smooth.
Cool to room temperature, then cove with plastic wrap and refrigerate. After a couple of hours, it will resemble a firm ricotta cheese.
Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.

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