John Myers
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Ingredients
For the Aunt Inge eggnog cream:
- 125 g Mascarpone
- 125 g Vanilla curd
- 2 tbsp Powdered sugar
- 6 tbsp Advocaat
- 6 Pc. Ladyfingers
- 4 tbsp Rat killer (liquor)
- 200 g Fruits of the season
For the egg liqueur panna cotta:
- 400 ml Cream
- 7 tbsp Sugar
- 6 tbsp Advocaat
- 3 sheet Gelatin
For the yellow plum puree:
- 300 g Plum yellow
- 4 tbsp Preserving sugar
- 2 tbsp Rat killer (liquor)
For the chocolate crossis:
- 200 g Couverture whole milk
- 100 g Cornflakes
- 100 g Sweet roasted almonds
Instructions
Eggnog cream Aunt Inge:
- Crumble the ladyfingers into small dessert glasses so that the bottom is covered. Drizzle with liqueur. Mix the mascarpone, quark, sugar and egg liqueur with a hand mixer / whisk. If the cream is too firm, add a little cream. Fry the fruit e.g. plums in butter and caramelize with a little sugar, leave to cool. Strawberries can only be taken fresh, sprinkled with a little sugar. Now layer the fruit on the biscuits and pour the cream over them.
Eggnog panna cotta:
- Bring 2,300 ml of cream with sugar to the boil. Soak the gelatine according to the instructions on the packet and dissolve it in the warm cream. Refrigerate. Whip the rest of the cream with eggnog and fold into the gelling mass. Fill into 6 portion molds and refrigerate overnight.
Yellow plum puree:
- Wash, stone and quarter the plums. Stir in the preserving sugar and bring to the boil, before adding the rat killer (amaretto). Bring the whole thing to the boil (approx. 3 min). Make a gelling test and allow to cool, put in a piping bag and wave-shaped on the dessert plate, place the panna cotta on top.
Chocolate crossis:
- Melt the chocolate, stir in the cornflakes and almonds. Spread the whole thing on a baking sheet (lined with baking paper) and let cool slightly. Then cut out circles with a cookie cutter.
Nutrition
Serving: 100gCalories: 274kcalCarbohydrates: 31.1gProtein: 5gFat: 11.7g
