QiMeal
Kogel-Mogel
Kogel-Mogel · ready in 15 min · 2 servings · 85 kcal per serving · easy · 4 ingredients
Kogel-Mogel is an old Polish comfort dessert: raw egg yolks beaten with sugar until pale, thick, glossy, and spoonable.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 2
- kcal
- 85
- Difficulty
- easy
Ingredients · 2 servings
- 2Egg yolk, separated
- 2 tspSugar
- 1 tspVanilla sugar
- 1 tspCocoa powder (optional)
Equipment
deep bowl, small whisk, fork, teaspoon, spoon, serving glass
Instructions
- Gather Tools
Gather egg yolks, sugar, vanilla sugar, cocoa powder, a deep bowl, small whisk, teaspoon, spoon, and 2 small glasses; wash hands well. · 2 min
What to look for: All ingredients are measured and the bowl is clean and dry.
- Separate Yolks
Separate 2 egg yolks into the deep bowl, keeping the whites out; check that the bowl is clean, dry, and free of shell. · 2 min
What to look for: The yolks sit whole in the bowl with no shell pieces.
- Add Sugars
Add sugar and vanilla sugar to the yolks, using 1 tsp sugar per yolk for the old-fashioned balance. · 1 min
What to look for: The sugar rests on top of the yolks before beating.
- Beat Cream
Beat vigorously with a fork or small whisk for 5-10 minutes until the yolks become very pale, thick, glossy, and nearly white. · 8 min
What to look for: The mixture is pale, thick, glossy, and falls in slow ribbons.
- Stir Cocoa
Stir cocoa powder into the finished cream for the chocolate version; mix gently until no dry specks remain. · 1 min
What to look for: The cream is evenly tinted with no visible cocoa pockets.
- Serve Immediately
Serve immediately in small glasses with spoons; enjoy as a dessert while the cream is pale, airy, and thick. · 1 min
What to look for: The Kogel-Mogel holds a soft mound in the glass.
Nutrition (per serving)
| kcal | 85 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 7 g |
| of which sugars | 6 g |
| Fat | 5 g |
| of which saturated | 2 g |
| Fibre | 0 g |
| Sodium | 9 mg |
Nutri-ScoreD
Allergens
Contains: eggs
Ingredient substitutions
Egg yolk
- Pasteurized egg yolk: Keeps the traditional texture while lowering raw-egg risk.
Sugar
- Vanilla sugar: Adds a stronger vanilla note but stays within the traditional profile.
Vanilla sugar
- Sugar: The cream will be classic and sweet, but less aromatic.
Cocoa powder
- Vanilla sugar: Use for the pale vanilla version instead of the chocolate version.
