Raspberry Advocaat with the Thermomix® is one of several fruity advocaat variations we have been making for years. The difference from classic advocaat comes down to one single step: the raspberries are first processed into a puree, and the seeds must be pressed through a sieve before the puree goes back into the mixing bowl. Without this sieving step the liqueur stays grainy and the raspberry seeds settle to the bottom of the bottle.
The recipe works just as well with fresh raspberries as with defrosted frozen ones. We mostly use frozen raspberries because the season for fresh ones is short and the flavour in the liqueur stays identical. The raspberries are blended with sugar into an icing sugar and raspberry mixture, pressed through a fine sieve, then cooked with egg yolks, double cream, vanilla sugar, and raspberry schnapps at 70°C into a liqueur.
Raspberry Advocaat, Thermomix®
Ingredients 0 / 7 ✓
- 200 g sugar
- 300 g raspberries Fresh or frozen, defrosted
- 300 g raspberry schnapps (Himbeergeist)
- 5 egg yolks
- 300 g double cream
- 2 sachets vanilla sugar
- 5 - 10 drops pink or red food colouring
Instructions 0 / 4
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and mill for 20 seconds / speed 10 into icing sugar. Scrape down with the spatula.
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2
Blend the raspberries.
Add the raspberries and chop for 8 seconds / speed 8. Scrape down with the spatula. Press the raspberry mixture through a sieve, then rinse out the mixing bowl.
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3
Heat the mixture.
Return the raspberry puree and the remaining ingredients to the mixing bowl and heat for 10 minutes / 70°C / speed 3.
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4
Fill into bottles.
Fill the finished liqueur into sterilised liqueur bottles and store in the fridge.
Tip: Sealed, the liqueur keeps in the fridge for at least 4 weeks.
Video
Nutrition per serving
Why the sieving step is essential
Raspberries are made up of small drupelets with hard seeds. These seeds are broken down when blending at speed 8 but they are not dissolved. They remain in the mixture and later settle in the bottle as a gritty sediment. This affects the texture when drinking and makes the liqueur look less appealing.
A fine sieve holds back the seeds and lets only the raspberry puree through. Pressing it through takes about 2 minutes and requires a little pressure with the spatula. The result is a completely smooth puree with no grittiness at all. This step is essential for raspberries, optional for strawberries, and unnecessary for bananas or mango.
70°C keeps the egg yolk texture stable
Advocaat is traditionally bound with egg yolks. The egg yolk provides fat and lecithin, and both are responsible for the creamy emulsion. The critical point is temperature: above 75°C the egg yolk curdles and the mixture turns lumpy. Below 65°C the mixture stays too thin and does not set properly.
We heat the mixture to 70°C for 10 minutes at speed 3. This setting keeps the temperature consistently in the safe range and stirs gently enough that the emulsion does not break. Reverse direction is not needed here because there are no delicate pieces to protect. The double cream is heated together with the egg yolk rather than whipped separately.
Raspberry schnapps or vodka
Raspberry schnapps (Himbeergeist) is a clear spirit made from fermented raspberries with 40 to 45% alcohol by volume. The flavour is intensely raspberry and slightly dry. Raspberry schnapps reinforces the raspberry aroma in the liqueur, while vodka stays neutral and simply carries the fruit. We usually use vodka because raspberry schnapps is more expensive and the difference in the finished liqueur is small.
Rum also works, but it adds a caramel note that can overpower the raspberry flavour. If you use raspberry schnapps, 200 g of alcohol is enough instead of 300 g, because the spirit already delivers raspberry flavour of its own.
Food colouring is optional
Raspberries lose their intense red colour when heated. The finished raspberry puree is brownish-pink, and the liqueur after mixing with double cream and egg yolk is more of a beige colour. Five to ten drops of pink or red food colouring restore a deeper colour to the liqueur. This is purely visual and has no effect on the flavour.
We use the colouring for liqueurs intended as gifts. For our own use we usually leave it out. The natural colour signals real raspberries with no added extras.
Sterilising the bottles prevents mould
Liqueur bottles must be sterilised before filling. Advocaat contains raw egg yolk and is therefore more susceptible to spoilage than pure alcohol-and-sugar liqueurs. We rinse the bottles with hot water, fill them with boiling water, and leave them to stand for 5 minutes. The water is then poured out and the bottles are left upside down to dry on a clean cloth.
The liqueur is filled into the bottles hot, straight after cooking. This reduces contamination further. Kept sealed in the fridge, the liqueur lasts at least 4 weeks. Once opened, the bottle should be used within 10 days.
Fruit advocaat variations using the same method
The basic recipe works with all types of berries and soft stone fruit. Strawberries, blackberries, and redcurrants are treated just like raspberries: blend, press through a sieve, then cook with egg yolk and double cream into a liqueur. Apricots and peaches need to be peeled and stoned first, but their puree is smooth enough after blending to be used directly without sieving.
Bananas and mango produce thicker liqueurs with an almost pudding-like consistency. For these we reduce the double cream to 200 g and increase the alcohol to 400 g so the liqueur stays drinkable. Citrus fruits do not work because the acidity causes the emulsion to curdle.
More Thermomix® liqueur recipes: Classic Advocaat, Chocolate Advocaat, Crema di Limoncello.
Goes well with: Waffles, vanilla ice cream, and Tiramisu.
Also pairs well with: Peppermint Liqueur, Thermomix®.
