Eier Liqueur Food

EIERLIKöR (GERMAN EGG LIQUEUR)

Steps:

• Separate the eggs and add the yolks to a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
• Mix in the whipping cream and keep whisking.
• Now slowly pour in the the rum and keep whisking vigorously.
• Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking for a few minutes until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and lose its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
• Pour the egg liqueur into glasses to sip right away or into sanitized bottles to keep for later. If you use clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4 months.

EIERLIKOER GERMAN EGG LIQUEUR

Steps:

• Gather the ingredients.
• Heat milk, cream sugar, and vanilla bean to about 160 F (use a food or meat thermometer to measure temperature).
• Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly.
• Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step.
• Stir over low heat, keeping the temperature at about 160 F / 70 C, for 5 to 10 minutes.
• Remove from heat and cool slightly. Add both alcohols and stir until well mixed.
• Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids.
• Refrigerate overnight before drinking out of small cups or egg cups.

ADVOCAAT (GERMAN EIERLIKOR)

Steps:

• Beat the egg yolks, salt and sugar until thickened and lemony in color.
• Slowly trickle in the brandy, while still beating.
• Pour the mixture into a saucepan and warm over a LOW heat, continuously whisking. Do not boil.
• The Advocaat is ready when it coats the back of a spoon.
• Remove from heat and whisk in the vanilla extract.
• Let cool.
• Serve immediately, or cover & refrigerate until serving time.
• Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
• Or, fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.

CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.