Monday, 11 January 2016

Parfait with Eierlikör or something not so similar to Eggnog

Parfait is something I like. It is so versatile and you can mix and match it with many flavours.

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.

Parfait recipe:
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.

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