Advents-TiramisuAdvocaat - Egg Liqueur Aioli



Advocaat - Egg Liqueur




Ingredients:
2
2
250 g / 8.5 oz
125 ml / 4.5 oz
300 g / 10 oz
eggs
egg yolks
powdered sugar
alcohol
whipping cream

Serves 8 - 307 cal per serving
Prep-time: 10 min. - Total-time: 10 min.
Usually it is best to use 90 % bv alcohol (ethanol) for making advocaat. In Germany you can buy 90 % bv alcohol in pharmacies. It's a little bit more expensive then brandy or schnapps but it doesn't superpose the refined taste of the eggs. If you are not able to get 90 % bv alcohol you can use brandy, vodka, white rum or clear schnapps for making advocaat. The homemade egg liqueur definitely outmatches the flavor of store bought egg liqueur. Put 2 very fresh large eggs or 3 small eggs and equal number of egg yolks in a mixing bowl. Whisk until frothy. Sift the powdered sugar and add tablespoon by tablespoon to the eggs. Add the alcohol and stir well. Beat the cold whipping cream until slightly stiff and add to the egg liqueur. Sterilize a bottle in boiling water (approx. 0.5 liter / 17 oz / 1 pint) and pour in the advocaat. This recipe makes about 0.6 liter / 20 oz of advocaat. Use the leftover for sampling. Close the cap of the bottle tight and keep the egg liqueur in the refrigerator. The egg liqueur is ready to serve instantly. Shake the bottle well before each serving because the alcohol separates from the eggs after a while. You can keep the egg liqueur / advocaat for a few days in the refrigerator.



German Sites: Marions Kochbuch - Rezepte in Deutsch . Rezepte aus aller Welt . Koch-Index . imprint