Mix the egg yolks with the sugar to form a whitish, foamy cream. Gradually mix the arrack or rum into the cream. Whip the cream until stiff, retain four tablespoons of it and fold the rest of the whipped cream into the egg yolk cream. Pour the cream into four serving bowls or glasses. Pour the retained cream into a piping bag with a star nozzle and squirt a cream rosette onto each portion. Garnish the rosettes with grapes wrapped in powdered sugar.
What is the difference between Russian borscht? I read that it is cooked without potatoes. In addition, cabbage is placed less than in Ukrainian borscht, and fat is not added. Borscht can be cooked in meat broth or lean. Cook: 1 hour Servings: 8 Ingredien...