FURTHER READING
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, by Jacob Wolki "From Scripts To Steaks" - a film by Stripe
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, by Jacob Wolki I barely finished year 10
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, by Jacob Wolki Carnivore "GAPS" Sausages
Christmas Eggnog Parfaits
- , by Ann Wolki
- 1 min reading time
Eggnog is known as a milk punch typically made with brandy or rum. In this adaptation I make it into a parfait (kind of like a custard) by setting it with grass fed gelatin. You can make this recipe with cows milk or coconut milk for dairy free. For a hot summers evening or Christmas Day dessert this is a healthy and nutrient dense option. The liquor is optional but does add a nice flavour.
The Recipe
| 400ml milk or coconut milk |
| 1/2 Cup Wolki Farm raw honey |
| 4 cloves |
| 1/2 teaspoon cinnamon |
|
1 teaspoon vanilla |
|
4 large egg yolks or 5 small |
|
1 tablespoon grass fed gelatin (I like Gelpro brand) |
|
2 tablespoons water |
|
40ml of brandy or rum |
Method
- Add gelatin to a small bowl with the water to allow it to bloom. It will become thick.
- Add the milk to a saucepan with the spices and on a medium/low heat allow to infuse for 8 minutes. Don’t let the milk boil.
- Whisk the yolks, honey and vanilla together in a small jug. Turn the heat off the milk once infused and sieve out the cloves.
- Add the gelatin and yolk mixture into the milk whisking constantly.
- Return to heat for 1 minute stirring constantly.
- Pour into stemless wine glasses or a fun cocktail glasses. Allow to set in the fridge for 2 hours.
Notes: This recipe serves 4-6, you’ll need this many glasses
Sprinkle some cinnamon on top to serve
Decorate or serve with fresh berries or grilled pineapple
Parfaits last up to 5 days in fridge
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