Ingredients with Measurements:
- 2 egg yolks
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 cup raisins
- 1/4 cup hot water
Special equipment needed:
- Electric mixer or whisk
- Mixing bowl
- Small saucepan
- Serving glasses or bowls
Step-by-step instructions:
1. In a mixing bowl, beat the egg yolks with an electric mixer or whisk until they become light and frothy.
2. Add the honey and vanilla extract to the egg yolks and continue to beat until the mixture is smooth and creamy.
3. In a small saucepan, heat the water until it reaches a simmer.
4. Add the raisins to the hot water and let them soak for 5 minutes.
5. Drain the raisins and add them to the egg yolk mixture. Stir well to combine.
6. Divide the Kogel Mogel mixture into serving glasses or bowls.
7. Chill the Kogel Mogel in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 2 servings.
Nutritional information:
Calories per serving: 210
Fat: 6g
Carbohydrates: 38g
Protein: 4g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Dried cranberries or chopped dates can be used instead of raisins.
Variations:
- Add chopped nuts, such as almonds or walnuts, to the Kogel Mogel mixture.
- Top the Kogel Mogel with whipped cream or fresh fruit before serving.
Tips and tricks:
- Make sure to beat the egg yolks well to achieve a light and frothy texture.
- Use hot water to soak the raisins to plump them up and make them more flavorful.
- Chill the Kogel Mogel for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftover Kogel Mogel in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Kogel Mogel is best served cold and does not need to be reheated.
Presentation ideas:
Serve the Kogel Mogel in clear glass bowls or glasses to showcase the layers of the creamy mixture and plump raisins.
Garnishes:
Garnish the Kogel Mogel with a sprinkle of cinnamon or nutmeg for added flavor.
Pairings:
Kogel Mogel pairs well with fresh fruit, such as sliced strawberries or raspberries.
Suggested side dishes:
Serve Kogel Mogel as a dessert after a meal of roasted chicken and vegetables.
Troubleshooting advice:
- If the Kogel Mogel mixture is too thick, add a splash of milk to thin it out.
- If the Kogel Mogel mixture is too thin, beat the egg yolks for a few more minutes to achieve a thicker texture.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure to store any leftover Kogel Mogel in the refrigerator and discard after 2 days.
Food history:
Kogel Mogel is a traditional Polish dessert made from egg yolks and honey. It is often served during the Easter holiday.
Flavor profiles:
Kogel Mogel is sweet and creamy with a hint of vanilla and plump raisins.
Serving suggestions:
Serve Kogel Mogel as a light and refreshing dessert after a heavy meal.
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Region: Polish