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Exact(3)
Continue whisking until the mixture doubles in volume.
In a large mixing bowl, whisk together the eggs with the sugar for about 10 minutes or until the mixture doubles in volume and gets pale and creamy. 2 Whisk the creme fraiche with the liqueur and fold it into the egg mixture.
Turn the electric beater to high (or whisk faster by hand) until the mixture doubles in volume.
Similar(57)
Cover the dough with small pieces of the butter, then cover with a damp tea towel and leave in a warm place such as an airing cupboard or near a warm radiator for about an hour, until the mixture has doubled in volume.
Cover and leave in a warm place for 2 hours until mixture doubles in size.
Whisk using a hand-held electric mixer until the mixture has more than doubled in volume and become very thick, pale and mousse-like.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
To serve the ful Syrian style like Hajj Abdo, make the tarator by mixing the tahini with the crushed garlic and lemon juice, then gradually add the water until the mixture is a little thinner than double cream.
If the eggs are runny, place the pot briefly back into the double boiler and stir until the mixture has thickened.
3 Whisk the remaining 400ml double cream with the caster sugar until the mixture holds stiff peaks, taking care not to overwhip.
Cook, stirring, until the mixture is thick.
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