I couldn’t resist proposing the liqueur cream. It’s creamy, delicious, elegant on the palate, perfect for ending a meal or an important festive occasion in a chic way. It is a recipe with an extremely easy and quick procedure to make (not considering, of course, the resting period for maceration in alcohol and for maturing into a ready liqueur). The bay leaf liqueur cream, besides being enjoyed on its own, can become the “secret” ingredient of a dessert, a cocktail, or the ideal accompaniment to ice cream, and so on.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 40 Days
- Preparation time: 15 Minutes
- Portions: 610 ml
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 200 ml pure alcohol at 90°
- 280 ml fresh liquid cream (or whole fresh milk)
- 130 g granulated sugar
- 10 leaves fresh bay leaves
Tools
- 1 Brush
Steps
Wash the bay leaves to remove all impurities (a fruit brush will suffice). Dry them perfectly and leave them on a dry cloth, in the air, for a few hours to ensure they are no longer moist.
Transfer them into a clean and dry glass jar, pour the alcohol and seal hermetically. Store the jar in a dark and dry place, away from heat sources and temperature changes, for 10 days.
After 10 days, prepare a syrup with the cream and sugar. Put the fresh liquid cream (or milk) in a saucepan, add the sugar, and over very low heat, let it warm up, stirring occasionally to ensure the sugar has dissolved perfectly (a couple of minutes is enough). Be careful not to boil the cream or milk used. Then turn off the heat and let it cool completely.
Pour the alcohol, without the bay leaves, into the now cold syrup, mix well and pour the bay leaf liqueur cream into the bottles that we have carefully washed and dried. Seal and let the bay leaf cream rest for 30 days before drinking it; during this time, the liqueur will mature, becoming more aromatic and delicious.
Additional idea. The bay leaf liqueur cream can be stored in a cupboard either at room temperature (as long as it is away from heat sources) or in the fridge; indeed, it is delicious both chilled and at room temperature.
