Lanersbacher Hof recipe of the month

Award-winning recipes for "Hobby Chefs"

 

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

Ingredients:

  • 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

Preparation:

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"!