(~1 ½ qts, whipped)
- 224g white chocolate, chopped
- 2ea. eggs
- 80g whites
- 30g sugar
- 400g heavy cream
Heat heavy cream until it begins to steam and bubble just around the edges.
burr mix together eggs, whites and sugar until uniform.
Temper hot cream into egg mixture.
the heat, stirring constantly until thick and just beginning to lump.
Pour hot liquid over chocolate and burr mix thoroughly.
Chill in an ice bath, stirring occasionally until cold.
Whip until lightened and thick
enough to pipe.
Do not overwhip or mixture will become graining.