Christmas liqueur
- 5 fresh egg yolks
- 125 g Icing sugar
- 200 g whipped cream
- 100 ml white rum
- 1 TL Vanilla flavor
- 1 TL Cinnamon
25 minutes
light
- 1.
- Mix egg yolks and icing sugar with the whisk of the hand mixer on the highest level until creamy. Gradually stir in the cream, rum, vanilla flavor and cinnamon.
- 2.
- Beat the liqueur mass with the whisk of the hand mixer over the hot water bath for about 5 minutes until creamy.
- 3.
- Pour the Christmas liqueur into a clean, hot-rinsed bottle and close it. Store in the refrigerator
- 4.
- The Christmas liqueur can be kept tightly closed and refrigerated for about 4 weeks.
1 ml approx:
- 1690 kcal
- 7090 kJ
- 21 g protein
- 95 g fat
- 131 g carbohydrates
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