Pâte à Bombe

Ingredients

Preparation steps

1. 1

   Cook sugar and water to 121°C.

2. 2

   Meanwhile whisk yolks on medium speed.

3. 3

   Pour hot syrup onto yolks in a steady stream.

4. 4

   Whip on high until tripled, cool and pale (ribbon stage).

5. 5

   Use immediately for frozen desserts or mousse.