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No Bake Egg

No Bake Egg recipe image
This decadent "No Bake Egg" is actually a sophisticated, no-cook mousse that combines the richness of egg yolks and heavy cream with the bold, aromatic flavor of black licorice and Pernod. The result is a silky, indulgent dessert that feels like a secret treat from a European patisserie. The anise notes from the liqueur and licorice candies cut through the sweetness of the sugar and vanilla, creating a complex and memorable flavor profile. Perfect for fancy dinner parties or as a unique finishing touch to a holiday meal, this dessert requires no baking&# 226;ÂÂjust chilling time for the flavors to meld. ItâÂÂs a surprising twist on traditional chocolate desserts that will delight adventurous eaters and licorice lovers alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 789.2
Dietary: Gluten-free, Vegetarian
Description
This decadent "No Bake Egg" is actually a sophisticated, no-cook mousse that combines the richness of egg yolks and heavy cream with the bold, aromatic flavor of black licorice and Pernod. The result is a silky, indulgent dessert that feels like a secret treat from a European patisserie. The anise notes from the liqueur and licorice candies cut through the sweetness of the sugar and vanilla, creating a complex and memorable flavor profile. Perfect for fancy dinner parties or as a unique finishing touch to a holiday meal, this dessert requires no baking&# 226;€”just chilling time for the flavors to meld. It’s a surprising twist on traditional chocolate desserts that will delight adventurous eaters and licorice lovers alike.
Ingredients
  • 6 Large egg yolks
  • 1/2 cups Milk
  • 1/2 cups Heavy cream
  • 1/2 cups Sugar
  • 10 One inch soft black licorice candies
  • 1 tablespoons Pernod liqueur
  • 1 teaspoons Vanilla extract
Directions
  1. 1
    In a small bowl, chop the black licorice candies into fine pieces.
  2. 2
    In a medium saucepan, combine the milk and sugar. Heat over medium heat, stirring constantly until the sugar is completely dissolved and the mixture is hot but not boiling. Remove from heat.
  3. 3
    In a separate heatproof bowl, whisk the egg yolks until smooth. Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs and prevent curdling.
  4. 4
    Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170ðF/77ðC). Do not let it boil.
  5. 5
    Remove from heat and stir in the Pernod liqueur, vanilla extract, and chopped licorice.
  6. 6
    Transfer the mixture to a clean bowl or container. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until completely chilled and set.
  7. 7
    In a chilled bowl, whip the heavy cream to stiff peaks.
  8. 8
    Gently fold the whipped cream into the chilled licorice-egg mixture until combined.
  9. 9
    Spoon the mousse into serving glasses or small dishes. Refrigerate for an additional 30 minutes before serving.

Nutrition Facts

Amount Per Serving
Calories 789.2kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 11.5g58%
Cholesterol 838.0mg280%
Sodium 58.1mg3%
Total Carbohydrate 105.1g36%
Dietary Fiber 1.0g4%
Sugars 35.0g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: no-bake, mousse, licorice, anise, Pernod, egg yolk, heavy cream, dessert, sweet, chocolate, vanilla, liqueur, chilled, rich, creamy, holiday, treat, indulgent, sweet tooth, party dessert
Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-35/