Proportions for 10 tears.

Ingredients :

10 egg yolks,
300 gr of sugar,
75 gr of water,
250 gr of chocolate,
100 gr of Kirsch of Alsace,
300 gr of fresh cream.

Preparation :

Melt the chocolate,
Spread out over Rhodoïd paper sheets and give the shape of tear,
Chill to harden in a cool place,
Make an ice pudding appareil,
Heat the sugar and the water up to 125° Celsius,
Pour on the egg yolks, mix until complete cooling: the appareil must double its volume,
Add 300 gr of whipped cream and the 100 gr of Kirsch of Alsace,
Mould this mixture in the tears and let chill for 24 hours.

As best companion, you will enjoy a Cremant d'Alsace from the Winery Rene Meyer in Katzenthal
.
This recipe of Ice Tears flavoured with Kirsch is one of the specialities of the Hotel - Restaurant "A l'Agneau" in Katzenthal