Description
I decided that after the magic Herve Tisa told you in some previous recipes, I have no "fine chemical wonders" cooking is not new. However, the recipe that I want to share today, I just shook. Found it all in the same old cookbook 1900 and represents nothing more than a modification of "eggnog". In modern cooking, this drink is referred to as either "eggnog", or "lait de poule" ("chicken milk"), but always includes milk or cream. In this recipe uses plain water, but what a stunning, subtle and delicious taste is the result. However, what to tell, try!
Ingredients
-
Yolk egg
2 piece
-
Sugar
3 tsp
-
Water
200 ml
-
Cognac
30 ml
-
Cinnamon
Cooking
Start with the original recipe. So prepared 110 years ago.
Separate the yolks from the whites (the whites will not be needed) and add to the yolks the sugar.
Grind the yolks with sugar with a mixer (easier to leave in it only one halo). Suggest to do this in a large deep bowl, it will be clear later why. It should brighten up.
Once this has occurred, pour in the brandy, stir (you can just spoon).
Now gradually pour in the mass of boiling water...
... and continue whisking at high speed. You will see that forms a very lush foam, I have it even climbed over the edge of the bowl (that's why you need a deep dish!)
The end result is something like: at the bottom of the drink itself, and on top of lush froth.
Pour into cups, spread on top of the foam (believe me, she won't settle for very long). Optionally, you can sprinkle with cinnamon. The drink is served hot, but I tried and in the cold - also delicious.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.