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Cream liqueur
Liqueur is a drink made from strong alcohol (cognac, vodka, whiskey) using fillers that add flavor and aroma. To make liqueur with cream, use 20% fat cream. This is quite thick cream, and the liqueur with it will be pleasant and viscous. Especially if you put it in the refrigerator to cool to 19-20 degrees before serving. Cream and vanilla soften the harshness of the alcohol, which makes the drink very delicate and tasty.
How to cook Cream liqueur
Step 1
Mix the creamy mass for the liqueur. Beat the yolks with a mixer at maximum speed together with the powdered sugar until the mass turns into a thick foam. Add vanilla sugar and cream, continue beating.
Step 2
Add alcohol. Reduce mixer speed to low and, without stopping whisking, pour in vodka in a thin stream. The result should be a homogeneous liquid without sugar crystals. When serving, the liqueur should be cooled to 12-20 degrees. It should be cool, but not cold.
Cream liqueur - FAQ About Ingredients, Baking Time and Storage
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