The Lanersbacher Hof recipe of the month - award-winning recipes for "Hobby Chefs".
Our top chefs regularly introduce you to a selected recipe for after-cooking.
We are happy if you try it! Tell us how it tasted, how your recipe looks optically - post a photo or your experience on our Facebook-Page.
The recent Lanersbacher Hof recipe of the month
Egg liqueur creme
- 1/4 litre milk
- pinch of vanilla sugar
- pinch of salt
- 1 tablespoon of rum
- 2 yolks
- 65 g sugar
- 2 sheets of gelatine
- 1/4 liter whipped cream
- 1/16 egg liqueur
Bring milk with vanilla sugar, salt and rum to the boil. Add the yolks and sugar and whip until thick and frothy on a water bath. Squeeze the gelatine soaked in cold water and add to the mixture. Continue stirring in a cold water bath until the cream begins to set. Add the egg liqueur, fold in the cream and fill into moulds. Chill for approx. 4 hours.
The Lanersbacherhof kitchen brigade wishes "Good luck"!