by Ghetto Gastro 7:52 AM, December 15, 2017

Aired December 20, 2017

Serves 10 servings

For the egg yolk base:
250 grams egg yolks
270 grams elderflower cordial
100 grams filtered water
300 grams cognac, such as Martell Blue Swift

For the drink:
625 grams egg yolk base
87.5 grams filtered water
87.5 grams coconut water
175 grams coconut milk
175 grams coconut cream


For the egg yolk base: Over a double boiler, gently whisk the egg yolks, elderflower cordial, filtered water and Cognac until it reaches 70°C (158°F). Once cooked, chill the base until completely cool.

To make the drink: Mix everything with a whisk until smooth. Adjust with more Cognac if needed. Strain the mix through a fine chinois. Keep cold and serve.

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