Ingredients
12 egg yolks strained
3 cups sugar castor
1 cup water
3 cones fine-pointed paper, for piping
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Record your recipes and experiments — organized cooking journal
Fresh turmeric root — curries, golden milk, pastes, pickling
Essential golden spice — curries, golden milk, rice, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Record your recipes and experiments — organized cooking journal
Fresh turmeric root — curries, golden milk, pastes, pickling
Essential golden spice — curries, golden milk, rice, marinades
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Heat the water in a saucepan. Pour in the sugar and stir until the sugar is dissolved. Bring to the boil and let it boil for 15 minutes. Stir constantly with a wooden spoon. Remove from the heat and strain. Pour the syrup back into the saucepan. Bring to the boil. Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through the fine-pointed hole to form fine even threads. To do this you will have to move your hand clockwise very rapidly over the saucepan of boiling syrup. Remove the threads from the saucepan as soon as they are cooked with a slotted spoon. Add a little water to the boiling syrup from time to time. Arrange the golden rain into individual portions on a serving dish.