Summary
| Prep Time | 5 mins |
| Total Time | 2 hrs 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 8 egg yolks
- 250 g powdered suar
- 1 teaspoon vanilla sugar
- 300 ml cream
- 300 ml kirsch
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks with powdered sugar and vanilla sugar in a water bath until frothy, then slowly add the cream. At the very end, stir in the kirsch.
- Pour into a bottle and refrigerate until the foam has set. Then shake well again. Lasts about 3 weeks (theoretically, in practice it is usually used up faster).
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