Egg Liqueur Parfait with Homemade Egg Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg yolks
- 2 vanilla pod (s)
- 250 g powdered suar
- 300 g condensed milk
- 0.25 liter ¼ rum
Also: (for the parfait)
- 150 ml egg liqueur
- 4 egg (s)
- 50 grams sugar
- 300 ml cream, whipped
- 200 g couverture, cut into slivers
Print Recipe
Pin Recipe Instructions
- For the egg liqueur:
- First separate 8 eggs. Put the egg yolks in a bowl. Scrape out the vanilla pods and add the pulp and powdered sugar to the egg yolk. Mix everything well and then stir in the condensed milk. When everything is well mixed, add the rum and then stir over the water bath until the mass thickens. This takes about 5-6 minutes. As soon as the mass has set, remove the bowl from the pan but keep stirring until the mass has cooled down.
- The eggnog parfait:
- For the parfait, put the eggnog in a bowl and mix with the eggs and sugar. Carefully fold in the whipped cream. Pour part of the mixture into a freezer-safe dish and cover with a layer of couverture slivers.
- Layer the egg liqueur again and then the couverture pieces until the mixture is used up. Decorate the top layer with couverture and cover with cling film and place in the freezer until everything is well frozen.
- Carefully turn the finished parfait out of the mold, cut into pieces and serve drizzled with a little eggnog.
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