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Ottolenghi Advocaat

Silky advocaat custard, warm vanilla and rum notes, glossy as gold.
Lemon sorbet sparks it bright, while nutmeg-mellow cream rounds it out.
Finish with meringues for a sweet crunch in every cool spoonful.

dessert ⏱ 30 min 320 kcal / portion 80.0 g carbs / portion (estimated) eggmilk 🔗 Original source

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Ottolenghi Advocaat
v3 · rb0e705f985 20260727Z1751 Ottolenghi Advocaat 🎉 🌀 whisk icing sugar, egg yolks, and vanilla until smooth 🌀 whisk in double cream until combined 🌀 whisk in light gold rum until combined strain advocaat through a fine mesh sieve ⏳ pour advocaat into sterilised bottles and refrigerate for up to 2 months dollop unsweetened whipped cream into dessert dishes 🍽 add a scoop of lemon sorbet on top of the whipped cream pour advocaat over the lemon sorbet 🍽 sprinkle crushed meringues over the sundae 🔪 grate nutmeg over the sundae if using 300 ml double cream 500 ml light gold rum nutmeg to taste whipped cream to taste lemon sorbet to taste advocaat to taste meringues to taste 500 g icing sugar 12 pieces egg yolk 1 piece vanilla bean 1 tsp vanilla extract icing sugar, egg yolk, vanilla bean, vanilla extract light gold rum meringues nutmeg advocaat
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Preparation steps

  1. whisk icing sugar, egg yolks, and vanilla until smooth
  2. whisk in double cream until combined
  3. whisk in light gold rum until combined
  4. strain advocaat through a fine mesh sieve
  5. pour advocaat into sterilised bottles and refrigerate for up to 2 months
  6. dollop unsweetened whipped cream into dessert dishes
  7. add a scoop of lemon sorbet on top of the whipped cream
  8. pour advocaat over the lemon sorbet
  9. sprinkle crushed meringues over the sundae
  10. grate nutmeg over the sundae if using

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