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Easter Egg Liqueur

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Easter Egg Liqueur >>

The perfect easter egg liqueur >> recipe with a picture and simple step-by-step instructions.

  • 6 Chicken egg yolk fresh
  • 1 packet Vanilla sugar
  • 250 g Sugar
  • 200 ml Cream
  • 250 ml Double grain
  1. Egg yolks (egg whites are easy to freeze, can still be beaten after defrosting), mix vanilla sugar and sugar and beat. Then pour in the cream and slowly heat for 4 minutes to around 45 -50 ° C – a maximum of 70 ° C, while continuing to mix.
  2. Then add the double grain and heat again for 4 minutes while still beating, until the temperature is reached again and the liqueur is slightly thick. Sufficient for a 0.7 liter bottle. Beware, there is a lot of air in the beating, the egg liqueur still “sags” in the bottle.
Dinner
European
easter egg liqueur >>

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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