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| 4 1/2 x ca. 30 g | sugar granulated |
| 1 1/4 Tasse | whipping cream |
| 1/4 Tasse | white wine dry |
| 7/8 Tasse | heavy cream |
| 1 3/4 x ca. 30 g | sugar granulated |
| 1/4 Tasse | whipping cream |
| 2 | egg yolks |
| 1 x ca. 30 g | sugar granulated |
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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 confectioner's sugar.
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