Egg liqueur
Instructions
Bring to the boil the milk in the glass bowl with vanilla and dissolve, after turning off the flame, 200 g of sugar.
Leave to cool.
Meanwhile, whisk the egg yolks with the remaining sugar and then, always blending, add little by little before the marsala and then alcohol.
The operation should be done before in a bowl and then, in view of the increased volume of the smoothie, in the glass jar.
Once mixed well, add the cooled milk and blend again for a few minutes.
Pass through sieve and bottle in 75 cl bottles.
Seal and serve after about two months; go back to colander, bottle and serve right away.
Ingredients and dosing for 4 persons
- 50 cl of milk
- 5 egg yolks
- 400 g of sugar
- 1 piece of stick of vanilla
- 30 cl of dry marsala wine
- 20 cl of alcohol at 95 degrees