Dumplings of egg whites with cream - Snenokle

Dumplings of egg whites with cream

Ingredients:

  1 l                   milk

  3                     egg

  3 tablespoon   sugar for dumplings

  4 tablespoon   sugar for cream

  2 tablespoon   flour

20 g                  vanilla powder or 1 vanilla

Preparation:

Take one cup of milk from the prepared 1 l and put it on side. Warm the remaining milk on the stove until it reaches 80 degrees C - 175 F. It is crucial that the milk is not boiling while you're cooking the dumpling-nokle in it.

Cut the vanilla bean lengthwise and scrape the inside with a knife. Put the bean in the milk. While the milk is getting warm, separate the egg-whites and egg-yolks and whisk the egg-whites until soft peaks form. Add the sugar and whisk until hard peaks form.

Take a spoonful of whisked egg-white "snow" and use a second spoon to form a "nokle"-dumplings with it (see picture of the nokle).

 Drop the nokle-dumplings into the hot milk and let it cook for 2 minutes. Flip it over and cook for another 2 minutes. Take the nokle-dumplings out of the milk with perforated spoon and put them in a bowl. Repeat until you've used up all the egg-whites.

When all the nokle-dumplings are cooked, there will be some residue milk at the bottom of your bowl. Carefully drain it back into the pot. Mix the egg-yolks with vanilla and sugar, whisking until sugar is melted. Add flour and the one cup of milk you reserved. Constantly whisking pour hot milk slowly. Pour the mixture back into the pot and cook at medium heat until the cream thickens (it should reach 90 degrees C / 195 F).

Pour the hot vanilla cream over the nokle-dumplings and let it cool to room temperature. Put then in fridge for a few hours.

Enjoy!

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Snenokle

Sastojci:

1 l            mleka

3              jaja

3 kasike   secera za nikle

4 kasike   secera za krem

2 kasike   brasna

2 kesice   vanillin secera ili sipka vanile

Priprema:

Uzeti jednu solju mleka od pripremljenog 1 l i ostaviti ga na stranu. Zagrejati preostalo mleko na sporetu dok ne dostigne 80 stepeni C -175 F. Bitno je da mleko ne prokljuca dok se kuvaju nokle u njemu.
     Iseci vanilu po duzini i sastrugati unutrasnjost nozem. Staviti zrnca u mleko. Dok se mleko greje, odvojiti belanca od zumanaca i umutiti belanca. Dodati secer i umutiti u cvrst sneg-sne.

Uzeti kasikom umucen "sneg" i koristeci drugu kasiku formirati nokle (vidi sliku).

Stavljajti nocke u vruce mleko i ostaviti da se kuva 2 minuta. Okrenuti na drugu stranu i kuvati još 2 minuta. Vaditi nokle iz mleka rupicastom kasikom i stavljati ih u ciniju. Ponavljati dok ne potrosi sav sne.

Kada su skuvane sve nokle na dnu posude ce se sakupiti malo mleka. Pazljivo ga vratiti nazad u lonac. Pomesati zumanca sa secerom i vanilom i mutiti dok se secer ne istopi. Dodati brasno i solju mleka koja je zadrzana. Sipati polako i toplo mleko stalno mesajuci. Sipati smesu nazad u lonac i kuvati na umerenoj vatri dok se krem ne zgusne ( treba da dostigne 90 stepeni C / 195 F ).

Sipati topli vanil krem preko nokli i ostavitie da se ohladi na sobnoj temperaturi. Stavite zatim u frizider nekoliko sati.

Uzivajte !