Instructions: In a small saucepan caramelize the sugar. Moisten with wine, cover with cream and bring to the boil.

In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the caramel mixture. Return to pan. Beat vigorously over low heat until cream thickens. DO NOT BOIL !! Strain through a fine sieve. Let cool and chill. Fold in the cream.

Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass. Move from left to right and draw caramel threads. Let dry.

Serving: pour caramel cream into dessert plates, decorate with caramel threads and dust with confectioners sugar.

/DESSERTS

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