Читать книгу German Cooking Today - Dr. Oetker - Страница 24
ОглавлениеÎle flottante (Floating island)
FOR CHILDREN
Preparation time:
about 20 minutes
For the custard:
40 g/11/2 oz (5 tablespoons) custard powder (vanilla pudding mix) 60 g/2 oz (1/4 cup) sugar 1 pinch salt 1 litre/13/4 pints (41/2 cups) milk 1 egg yolk (medium) zest of. organic lemon (untreated, unwaxed)
For the snow balls:
1 egg white (medium) 1 slightly heaped teaspoon sugar
Per serving:
P: 9 g, F: 9 g, C: 34 g, kJ: 1174, kcal: 281, CU: 3.0
1 To make the custard, mix the custard powder (vanilla pudding mix) with the sugar and salt. Then add at least 6 tablespoons milk one by one until you obtain a smooth mixture. Stir in the egg yolks. Wash the lemon in hot water and wipe dry. Peel half a lemon, removing only the yellow zest and not the white pith. Add the lemon zest to the milk in a large pan and bring to the boil.
2 Remove the pan from the heat and stir in the custard mixture, using a whisk. Return the pan to the heat and bring to the boil briefly while stirring. Remove the lemon zest from the mixture.
3 To make the egg white balls, beat the egg whites with sugar until stiff. Using 2 teaspoons, make small balls of beaten egg white; place these in the custard mixture, cover and simmer gently for about 5 minutes (the custard must only be moving very slightly).
TIP» Sprinkle the custard with cinnamon-flavoured sugar or add 50 g/2 oz (⅓ cup) raisins while cooking it. You can also garnish the custard with thin slivers of lemon zest and peppermint leaves.
Recipe variation 1: For a chocolate custard (photograph 1 ) make the cust ard with 1 packet of chocolate flavoured custard powder and 75 g/3 oz (⅓ cup) sugar but without lemon zest. You can also add a stick of cinnamon while cooking the custard, but remove it before serving. Recipe variation 2: To make semolina soup (photograph 2), bring 1 litre/13/4 pints (41/4 cups) of milk to the boil with the lemon zest. Mix together 60 g/2 oz (3/8 cup) semolina and 60 g/2 oz (1/4 cup) sugar and add to the milk while stirring. Leave to soak for 5 minutes without a lid. Remove the lemon zest if you prefer. Serve hot or cold. Recipe variation 3: To make this gruel (photograph 3 ), bring 1 litre/13/4 pints (41/4 cups) of milk to the boil with the lemon zest. Stir in 40 g/11/2 oz (1/2 cup) oat flakes and 1 pinch of salt. Bring briefly to the boil and simmer very gently over low heat for about 10 minutes without a lid, stirring occasionally. Finally remove the lemon zest and stir in 50 g/2 oz (1/4 cup) sugar and 1 packet vanilla sugar. The gruel will have a slightly different consistency depending on the kind of oats used (soft flakes or hard grains).
