And another one for my present hamper 🙂
Take for approx two 7 dl bottles:
- 10 very fresh egg yolk
- 350 g icing sugar
- 1 core of a vanilla bean
- 6 dl cream (lightly beaten if you like it fluffy)
- 5 dl Cognac
batter all very creamy over a not too hot water bath for 5 min.
batter it cold and add the cream while batter it for another 5 min. Then add the cognac in a slow stream while stirring the cream.
Fill it in bottles washed with very hot water and store it in the fridge (keeps for about 2 months).
The label with a painting of Aykiri Renkler
En Guete and merry Christmas 🙂