Egg liqueur (on yolks)

Egg liqueur – a very refined drink, the consistency of which is similar to melted chocolate or thick cream. It goes very well with interesting women’s gatherings with a cup of coffee and delicate desserts. It is prepared quite quickly and is ready for tasting almost immediately after cooking (it is preferable to cool it).

Egg liqueur – ingredients

See also: Preparation of Lviv cheese:

Egg liqueur – preparation

Boil the condensed milk (the can must be completely covered with water) until it is half ready – exactly 1 hour.

We very carefully separate the yolks from the whites so that the protein does not get into the yolks, otherwise there may be unappetizing lumps in the finished liqueur. Beat the egg yolks with the sugar until light in color.

Add condensed milk and vanilla sugar to the egg yolks and beat well again.

Pour in the cognac, beat well again until smooth.

Pour into bottles and store in the refrigerator.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button