VERPOORTEN Easter Dessert

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Ingredients

Easter Advocaat Recipes for 2010 ''VERPOORTEN Easter Dessert''

For the cream cheese mousse:
(Pictured: The “Egg Whites”)
80 ml VERPOORTEN ORIGINAL Advocaat
200 g Double-cream cream cheese
Juice of 1 Lemon
80 g Sugar
1 Sachet Vanilla Sugar
100 g Whipped Cream
4 Sheets Gelatin

For the Jelly:
(Pictured: The “Egg Yolks”)
150 ml VERPOORTEN ORIGINAL Advocaat
80 g Cream
50 g Sugar
30 g Cherry Juice
2 Sheets Gelatin

For the Cherries:
100 g Cherry Juice
50 g Sugar
200 g Frozen Cherries
30 g Corn Starch

As molds: Plastic egg molds (e.g. from an art and craft supply shop) in various sizes.

Preparation

1. Cream Cheese Mousse: ("Egg Whites")

Prepare the ingredients for the mousse by placing the gelatin sheets in cold water and by whipping the cream. Store the whipped cream in the fridge until you are ready to use it. Let the double-cream cream cheese soften and then add the with the lemon juice, mixing the two together. Stir in the sugar and then fold the whipped cream into the mixture. Squeeze the gelatin out of the sheets and into a saucepan, add VERPOORTEN’s “yellow classic” and heat. Add some of the cream cheese mixture and stir in. Add the VERPOORTEN mixture to the rest of the cream cheese mixture, folding it in carefully and quickly. Grease the insides of the egg molds with some oil and cover them with icing sugar. Spoon the cream cheese mousse into the egg molds, leaving about one third’s space at the top and making sure that there will be enough room for the “egg yolk” (press a small hole in the middle of the egg with a teaspoon). Place the eggs in the fridge and let them set for about an hour.

2. Jelly: ("Egg Yolk")

Heat the cream, sugar and VERPOORTEN ORIGINAL Advocaat in a saucepan over low heat. Soften the gelatin sheets in cold water and then wring out, adding the gelatin to the rest of the mixture. Add the cherry juice and give it a quick stir to form a marble-effect with the red colored cherry juice. Take the cream cheese mouse out of the fridge and spoon the jelly into the spot that was left for the “yolk”. Smooth the top with a knife or the back of a spoon. Place the molds back in the fridge for a further half hour.

3. Cherries:
Bring the cherry juice and the sugar to the boil and add some liquid corn starch (corn starch stirred into water). Add the frozen cherries to the hot cherry juice mixture and let cool.

Tip: The cherries taste great when seasoned with a bit of mace.

4. Serving Suggestion:
After setting for a total of one and a half hours, the eggs can be removed from the molds using a bit of warm water. Serve with the cherries as a tasty Easter dessert, as shown.

Variation: Plastic egg molds are available in a range of sizes. You can also make small eggs out of the jelly and larger cream cheese mousse eggs. You can even try putting the “egg yolk” somewhere else in the egg.

Your VERPOORTEN Recipe Team wishes you lots of fun with this recipe!

Additional information

Recipe No. 1500 in the category. Dolci.

The recipe was sent by Recipe Submitted by the VERPOORTEN Recipe Team from Cologne.

Level of difficulty: tricky

Origin: Germany, Made in Germany

Occasion: Easter, Easter-Recipes

Type of menu: Dessert, Advocaat Dessert, Creative Cooking, Dessert, Easter Recipes

VERPOORTEN ORIGINAL Eierlikör-Rezept:
VERPOORTEN Ki-Ba
Mischen? Possible!

Pictures for recipe VERPOORTEN Easter Dessert

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Qualität seit 1876 - Von der Avocado zum Ei, ei, ei...

Qualität seit 1876

VERPOORTEN Original wird inzwischen in der 5. Generation unverändert nach dem von Eugen Verpoorten entwickelten geheimen Familienrezept hergestellt. Tradition verpflichtet! Deshalb ist VERPOORTEN Original Eierlikör natürlich

frei von Laktose/Milchzucker
frei von Milcheiweiß
frei von Gluten
frei von Farbstoffen
frei von Aromastoffen
frei von Konservierungsmitteln
frei von Stabilisatoren
frei von Verdickungsmitteln
frei von Emulgatoren

Von der Avocado zum Ei, ei, ei...

Die Geschichte des gelben Klassikers

Die Ureinwohner des Amazonasgebietes in der portugiesischen Kolonie Brasilien, die Tupo-Guarani Indianer, mischten einst ein alkoholhaltiges Getränk auf Basis der Avocadofrucht. Die Kolonialfahrer importierten im 17. Jahrhundert den Avocadobaum und die Rezeptur nach Europa, doch die Bäume wollten hier nicht gedeihen. Aber wie konnte die Avocado ersetzt werden? Die Lösung war im wahrsten Sinn des Wortes das geschmacklich und optisch ähnliche „Gelbe vom Ei“. So entwickelte Eugen Verpoorten 1876 schließlich seine spezielle Rezeptur, nach der auch heute noch der köstliche Verpoorten Original hergestellt wird.