Mini-Cooking Class….
and
Southern Living at Home Show
Sunday, February 26, 2006
2:30 PM
Schnee Nockerln – Floating Island
in Vanilla Cream
Set up a pot with simmering water.
6 egg whites
1/2 cup + 2 Tbsp sugar
Beat egg whites until stiff peaks appear.
Use a soupspoon to make Nockerln and simmer them in the water.
About 2 min. on each side.
Drain them on a clean kitchen towel. The dumplings will get smaller when cooled.
Crème Anglaise –
Vanilla Custard Sauce
2 cups milk
4 egg yolks
1/3 cup sugar
1 tsp Vanilla
Pour milk into a double boiler and bring to a boil.
Remove from heat
Combine egg yolks and sugar – whisk until thick and pale yellow.
Mixture should form a ribbon when the whisk is lifted from he bowl.
Gradually whisk in half of the hot milk and then add the remaining milk by constantly stirring.
Return the mixture to the double boiler and cook over low heat,
keep stirring with a wooden spoon until the custard is thick enough to leave a clear trail when a finger is drawn across the back of the spoon.
DO NOT BOIL!!!!!!!!!
Remove the custard from the heat and strain it into a bowl.
Cool in an ice bath, stirring occasionally to prevent a skin from forming.
Serve at room temperature.
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