Frozen dome ' turquoise '

Put the sugar in a pan from the bottom quite often (even better in a container of not tinned copper) and add half a glass of water scarce.

Bring on the stove and, without absolutely stir because sugar could gather around a wooden spoon, Cook over moderate heat until starting a slight boil.

Let simmer for 5-6 minutes.

Meanwhile, place the egg yolks in a large bowl.

When the syrup is ready pour it, wire, wire on egg yolks, beating with a whisk, until everything is well blended.

Continue to whisk the mixture until it is completely cooled down, then place it temporarily in the refrigerator.

Thick snow mounted the albumen and stored in the refrigerator, too.

Now densely mounted cream (very cold) and gently add the creamed egg yolks, leaving aside a little for garnish.

Finally, the compound also combine the egg white mounted to snow and Blue Curacao, which will give an unusual color cream Turquoise.

Stir carefully.

Pour the mixture into a round shape by cassata (you'll eventually lined with aluminum foil) and carefully livellatene surface.

Put the bowl in the freezer and let this for at least 4 hours (or more depending on the type of freezer available).

When serving, remove the mold from the freezer, wrap it up for a moment in a cloth soaked in hot water and wrung out and upside down while holding it on a sweet dish.

Decorated the ' cupola ' to pleasure, with sprigs of cream or candied violets.