Advocaat – brandy, whipped cream and cocoa powder
|10||eggs — just the yolks|
|350 ml||cognac — or brandy|
|2 tsp||vanilla — extract|
Whisk the egg yolks, the sugar and the salt until thickened and then trickle in the brandy, beating as you trickle.
Pour the mixture into a saucepan and warm over a low heat, whisking continuously – be patient because if you allow it to boil, all the alcohol will evaporate.
It’s ready as soon as you can coat the back of a spoon..
Remove the saucepan from the heat and whisk in the vanilla extract (make very sure it’s vanilla extract and not essence).
Serve with whipped cream and dust with cocoa powder.