Summary

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

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Instructions

1. Bring the milk with 50 g sugar and the vanilla sugar to the boil, then remove from the stove.
2. 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.
3. 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.
4. The milk should no longer boil. The cams now rest in the hot milk for about 10 minutes.
5. During this time, bring the raspberries to the boil in a saucepan together with the powdered sugar. Add a few squirts of lemon juice.
6. 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.
7. Garnish with raspberries and kiwi slices.
8. Tastes cold or lukewarm.
9. The dessert can also be prepared. After resting, the cams can still lie in the cooling milk for 2 hours.