|Egg Liqueur Parfait|
I made some Eierlikör - egg liqueur or Advocaat - a while ago and it needed to be used up. But it is easy to buy some Advocaat in stores around here. It is very different from US Eggnog, but I think you could use some - but it has to have enough alcohol in it.
The only thing with this desserts is the problem of having a lot of washing up to do afterwards. Thanks for the dishwasher so.
2 eggs separated
70 g sugar
1 tbsp brown vanilla sugar
150 ml double cream
100 ml Egg Liqueur
1 pinch of fresh grated nutmeg or cinnamon
Beat the yolk with sugar and vanilla sugar for 5 minutes until creamy.
Beat the double cream to soft peaks.
Beat the egg white to stiff peak (don`t forget to wipe the bowl and whisk with lemon before you start)
Measure the Liqueur
Grate some nutmeg.
Put it in the freezer for minimum 4 hours. Dress with fruits or coulis. It goes great with cookie crumbs- if you have some left from the holidays.
Egg Liqueur recipe:
8 egg yolks
200 g sugar
250 g double cream
250 g Baccardi
1 tbsp vanilla sugar
Beat the egg yolks with the sugar and vanilla until creamy, add the other ingredients and place the bowl over a pot of simmering water and start to beat it until you reach 70C. Do not cook it!
Fill it in clean bottles, it keeps in the fridge for 4 weeks. Serve it with ice cream or pudding or fruits.