Tuesday, October 19, 2010

Chocolate Aero-liqueur

2 cups brandy / cognac Metaxa
4 oz semisweet chocolate
2 cups heavy cream
1 cup milk
¾ cup icing sugar
1/3 cup Kahlua liquor or brandy reduction
6 yolks

Wisk yolks and Kahlua liquor with good quality balloon whisk over “steam bath” Place the bowl of egg yolk mixture over the double boiler pot and start whisking vigorously. It is the same method which you have to use making Zabaglione or Hollandaise sauce. This procedure will add to the drink air and consistency. Also you are going to have flavourful foam to garnish the drink, split some amount aside for it.

Melt the chocolate and sugar in heavy cream also over steam bath. Add to egg yolk mixture. Stir slowly. Add brandy. And milk. Refrigerate for couple hours.
Shake the bottle before serving. Consume the same day

рецепта на български : http://margatyna.blogspot.com/2011/12/blog-post_4235.html

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