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  Added: Aug 06, 2006  •  Visited (381)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fruit Potpourri With Brandy Or Rum Egg Sauce
(Himmelsk Lapskaus)
What You Need:
FRUIT POTPOURRI
  • ¾ cup chopped bananas
  • ¾ cup halved seedless grapes
  • ½ cup chopped walnuts or pecans
  • 1 cup chopped apples or oranges

    EGGEDOSIS
  • 5 egg yolks
  • 2 egg whites
  • 5 tablespoons sugar
  • 1 tablespoon brandy or rum

  • How To Cook:
    FRUIT POTPOURRI:
    1. Toss the fruits and nuts together in a serving bowl and chill before serving with "Eggedosis", the rich egg sauce described below.

    2. In Norway this sauce is frequently served alone.

    3. Although American palates may find it excessively sweet by itself, it is an excellent foil for the tartness of fresh fruits.

    EGGEDOSIS:
    1. With an electric mixer set at high speed, whip together the 5 egg yolks, 2 egg whites and sugar.

    2. When the mixture has thickened to custard like consistency, add the brandy (or rum).

    3. To make by hand, whip the yolks and whites to froth with a wire whisk before gradually beating in the sugar.

    4. Continue to beat vigorously until the mixture thickens; then beat in the liquor.

    5. Serve immediately in a chilled dish along with the fruit.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Fruits » Banana
    Main Ingredient » Nuts » Walnut
    Dish » Desserts

     





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