Schneenocklerl – floating island, Les oeufs a la neige…
This dessert brings me back to my childhood when my mother made us this sweet, cotton-like soft treat. It wasn't often on the table, so it was even sweeter and more tempting for us!
Short photo recipe
Description
Schneenockerl….so delicious … fluffy and lightly sweet, simple and delicious.
Ingredients
- 1.5 l milk
- 6 egg whites
- 3 tbsp sugar
- 6 egg yolks
- 9 tbsp sugar
- 40 g vanilla powder pudding (or starch)
- vanilla aroma
Instructions
- Pour the milk into a thick-bottomed pot and bring to the boil
- Whisk the egg whites to froth. Gradually add 3 tablespoons of sugar. The meringue should have stiff peaks and the sugar should dissolve. Do not overbeat it.
- Spoon the meringue into the hot milk. Poach the meringue for about 1 minute on each side, when they hold their shape take them out with a hollow spoon.
- Mix the egg yolks with the sugar to dissolve
- Add vanilla powder pudding or starch flour and vanilla flavour to the egg yolk mixture. Stir well so there are no lumps
- Add a ladle of hot milk to the mixture
- Pour the mixture of egg yolks into the remaining hot milk and stir until the pudding thickens
- Pour the hot pudding over the cooked spoons. You can alternately stack the meringue and pudding to get layers or serve in individual portions.
- Refrigerate for at least 2 hours.
- Before serving, grate the chocolate or lemon zest.
schneenocklerl, dessert
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