Snow Egg with Raspberry Pulp and Vanilla Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 ml milk
- 0.25 ¼ vanilla pod (s)
- 1 packet vanilla sugar
- 4 egg whites
- 100 g suar
- 1 pinch (s) salt
- 250 g raspberries, frozen
- 20 g powdered suar
- Lemon juice
- Raspberries
- 2 kiwi (s)
- Vanilla sauce
Print Recipe
Pin Recipe Instructions
- Bring the milk with 50 g sugar and the vanilla sugar to the boil, then remove from the stove.
- Put the egg white in a tall, completely fat-free container and beat with the mixer. If the egg white begins to slowly set, gradually add 50 g of sugar, a pinch of salt and 1/4 vanilla pod. At the highest level, whip the egg white until it is really firm.
- Now cut off at least 12 beautiful cams with a tablespoon and gradually let them slide into the hot milk. The cams now open a bit. Do not choose the pot too small, at least a 3 liter pot.
- The milk should no longer boil. The cams now rest in the hot milk for about 10 minutes.
- During this time, bring the raspberries to the boil in a saucepan together with the powdered sugar. Add a few squirts of lemon juice.
- Arrange 2 snow eggs per serving on a flat dessert plate or bowl. Spread the hot raspberry sauce decoratively, fill the free space with vanilla sauce.
- Garnish with raspberries and kiwi slices.
- Tastes cold or lukewarm.
- The dessert can also be prepared. After resting, the cams can still lie in the cooling milk for 2 hours.
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