As promised, this is the final of four posts taken from this delightful book. This fourth recipe Eggnog Cream and take from the website.
Ingredients
350 ml double cream
125 ml advocaat
Method
- Put the cream into a bowl and, using an electric whisk, start whipping to aerate and thicken. While it's still floppy, whisk in the advocaat, and once the yolk-yellow, eggnog-flavoured liqueur is combined and the cream thick but still soft, stop and spatula into a generous bowl and serve with the pudding.
Sounds just the thing to add some zing to the Christmas pudding!
Oh yummmmm!!!!!
ReplyDeleteHappy New Year, Julie.
ReplyDeleteI didn't get around to making even HALF of the recipes I wanted to try this holiday season. This looks like a great book! I'm spoiled and never want to have whipped cream from a can anymore, once I found out how easy it is to make and flavor yourself!
ReplyDeleteThat would definitely add a festive flair to the holiday table!
ReplyDeleteJoy's Book Blog
Sounds good, although I never heard of advocaat before seeing it here and googling.
ReplyDelete