Šnenokle
Fluffy white dumplings with silky vanilla custard. Here’s a recipe from my childhood.
Servings
8servings
Servings
8servings
Ingredients
Instructions
  1. Whisk the egg whites until firm. Set aside.
  2. Bring 900 ml of the milk to a very gentle simmer. Using a tablespoon, drop rough quenelles into the milk. Wait a few seconds before flipping over. Carefully remove the cooked whites and place into a large dish while you cook the rest of the whites.
  3. When the whites are all cooked, take the milk off the heat and remove any scum.
  4. In a small bowl whisk the egg yolks, sugar, vanilla seeds and the reserved 100 ml of milk. Stir this into the hot milk you used to cook the whites. Place the pot back onto a low heat along with the split vanilla pod and stir constantly until it thickens. Remove from heat and set aside.
  5. To serve, place some of the cooked egg whites into bowls, scoop over some of the custard and drizzle a little vanilla paste over the top. Scatter a little more sugar, to garnish.