January 2nd, 2011

Egg liqueur Mousse

Eierlikör-MousseFor me it is not so easy to find of a dessert without Fructose (fruits, lots of vegetables),  Histamine (nuts, chocolate) and Lactose (dairy). The things that come to my mind are (vanilla) ice cream and panna cotta, both made with lactose free products.  But I always like to bring something especially delicious for my mum when we meet for occasions like Christmas or new years eve. Something she likes very much, something that make she forget all of the troubles cooking means for her. And so I keep looking for new Ideas.

Lucky for me Ulrike posted for her project “Cooking without convenience products”a recipe for egg liqueur mousse shortly after christmas. Egg liqueur is a dearly loved treat at Christmas for the female part of this family, so the decision to do this dessert for dinner at new years eve was an easy one (and my dad and my boyfriend are happy when I make them some boring chocolate mousse –  they don’t want even a little bit of orange in it).

When I read the recipe I realize that it does not differ so much to my recipe for homemade egg liqueur. And the egg liqueur I had to do anyway, so I changed the recipe according to Ulrike’s recipe. And I replace the gelatine with Agar so suits the vegetarian (me), too.

Its tasted great. Gorgeous! DELICIOUS! (I mentioned, we love egg liqueur?)

Egg Liqueur Mousse

for 2 lovers of egg liquer

  • 1g Agar
  • 2 egg yolk
  • 1/2 vanilla bean
  • 60g powdered sugar
  • 30g white Rum
  • 150g cream (lactose free)
  • 1 egg white

Whip 75g cream as well as egg white to soft peaks.

Mix 75g creame with agar and cook it for 2 min. In the meantime cream egg yolk and powdered sugar, add the seeds of the vanilla bean and the rum and heat the mixture in a bain marie while whipping. When the mixture reach a temperature of about 40°C add the hot cream while whipping constantly. When the mixture starts to thicken, remove it from the heat and fill into a bowl. Let cool down to about 35°C (so that the agar starts to set) and fold in first the whipped eggwhite, then the whipped cream. Chill in the fridge for at least three hours.

3 Responses t_on Egg liqueur Mousse

  1. Reka Herberth January 2nd, 2011

    Haben wir wirklich das GANZE Rezept zu zweit aufgegessen? Ehrlich, ich hätte noch mehr geschaft. Das war einfach suuuuuuperlecker!
    Ein Traum in süß.

    Danke Mama


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