Tag: Gogel Mogel

• Gogiel mogiel was for me a luxury dessert that my mother used to make.
• She would whisk raw egg yolks with sugar for around 10 minutes until the sugar is all absorbed and the liquid is thick, pale and creamy.
• Sometimes honey was used instead of sugar.
• Nowadays it can be made much quicker using an electric whisk.
• Mama would flavour this with a drop or two of vanilla essence.
• Other flavouring can be cinnamon or rum.
• It is served at room temperature or slightly chilled.
• Whilst looking up recipes for this I have found that the name in some places has changed to gogel mogel or even the more Russian sounding kogol mogol.
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• Zabaglione (Italian) or sabayon (French) sound similar, where sweet wine is added and it is cooked slightly over a bain-marie.

Ingredients

• 4 egg yolks
• 1 tablespoon of caster or granulated sugar.
• 2 – 3 drops of vanilla essence.

Method

• Whisk the yolks and sugar together until you have a pale, thick, creamy liquid.
• Around 5 minutes with an electric whisk.
• Add the vanilla essence and mix together.
• Serve at room temperature or chill slightly.
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• Options 
• Add a few drops of rum or a sprinkle of cinnamon.
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• Sprinkle grated chocolate on top when serving.