Šnenokle
Here’s one simple, yet luxurious, dessert I remember eating when I was a young kid. Soft clouds of sweet goodness rafting on a luscious pool of vanilla custard. There are several cultures around the world that have their own variations, and this is one of the many versions you can probably get around the Balkans.
Basically it’s egg white dumplings served with a vanilla custard that’s made using the milk in which they were cooked. It can be made ahead of time and served straight from the fridge. Personally I prefer mine cold, but you could eat it as soon as it’s cooked. If you’re an orange fan, I reckon finely grating some orange zest into the custard as you cook it would be ideal.
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servings
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Ingredients
- 6 eggs separated
- 150 g caster sugar plus extra to garnish
- 1 litre milk reserve 100 ml
- 1 pod vanilla split in half and seeds scraped
- 1 tsp vanilla paste to garnish
Ingredients
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Instructions
- Whisk the egg whites until firm. Set aside.
- 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.
- When the whites are all cooked, take the milk off the heat and remove any scum.
- 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.
- 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.
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