Black Forest Egg Liqueur

by Editorial Staff

Summary

Prep Time 5 mins
Total Time 2 hrs 5 mins
Course Drinks
Cuisine European
Servings (Default: 1)

Ingredients

  • 8 egg yolks
  • 250 g powdered suar
  • 1 teaspoon vanilla sugar
  • 300 ml cream
  • 300 ml kirsch
Black Forest Egg Liqueur
Black Forest Egg Liqueur

Instructions

  1. 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.
  2. 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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