Čokoladne (i obične) šnenokle/Chocolate and white snow eggs

(Scroll down for English recipe)

Potrebni sastojci (za 2 osobe):

Za Čokoladne šnenokle:

230 ml mlijeka

2 cijela jaja

60 g kristal šećera

35 g tamne čokolade s 70% kakaa

1 žlica škrobnog brašna (gustin)

1 limun (ribana korica)

1 žličica šećera u prahu za bjelanjke

kakao u prahu za posipanje

Za obične šnenokle:

230 ml mlijeka

2 cijela jaja

60 g kristal šećera

1 žlica škrobnog brašna (gustin)

1 limun (ribana korica)

1 žličica šećera u prahu za bjelanjke

kakao u prahu za pospianje

Priprema:

U manjoj zdjeli izmiksajte pjenasto žumanjke, ribanu koricu limuna te škrobno brašno dok žumanjci ne postanu svijetložute boje.

U lončiću zagrijte mlijeko na srednje jakoj vatri, dodajte ribanu čokoladu pa pustite da se otopi. U otopljenu čokoladu dodajte žumanjke stalno miješajući, pazeći da krema ne zavrije. Skinite s vatre kad se zgusne. Ostavite kremu da se ohladi na sobnoj temperaturi.

U zdjeli istucite bjelanjke u snijeg, a potom dodajte šećer u prahu pa nastavite miksati dok ne budu ekstra čvrsti.

U većem loncu zagrijte običnu vodu . Kda voda zavrije, smanjite vatru pa žlicom stavljajte bjelanjke kuhati u vodu. Kuhajte žličnjake od bjelanjaka 30 sekunda sa svake strane, a potom ih izvadite na kuhinjsku salvetu da upije ostatak vode.

Servirajte bjelanjke preko čokoladne kreme.

Pospite kakaom u prahu.

Na isti način pripremite obične šnenokle, ne koristeći čokoladu.

English version:

Chocolate & White snow eggs

You need (serves 2):

For Chocolate snow eggs:

230 ml whole milk

2 eggs, separated

60 g sugar

35 g dark chocolate, 70% cocoa, finely grated

1 Tbsp. cornstarch

1 lemon (finely grated zest)

1 teaspoon caster sugar for egg whites

cocoa powder, to dust

For White snow eggs:

230 ml whole milk

2 eggs, separated

60 g sugar

1 Tbsp. cornstarch

1 lemon (finely grated zest)

1 teaspoon caster sugar for egg whites

cocoa powder, to dust

Steps:

In the bowl, beat the egg yolks with sugar, finely grated lemon zest and cornstarch until they become light and pale in colour.

In a pot, bring milk to boil on medium heat, melt finely grated chocolate on it and then add egg yolks stirring, never leaving the cream boil until it thickens. Let the cream cool on room temperature until redy to use.

In the bowl beat the egg whites until soft peaks. When they form soft peaks, add the caster sugar gradually while continuing beat.

In a pot, heat 1 liter regular cold water. When it's reaching boiling point, reduce the heat so that water simmers. Drop a large tablespoon of egg whites in the water and cook for 30 seconds on each side. Remove with a slotted spoon an place on a paper towel. Repeat with the rest of egg whites; set aside.

Serve the egg whites on top of the chocolate cream and dust with cocoa powder.

Repeat the same process with white snow eggs without using the chocolate.

P.S. For the measurements check out the kitchen chart!

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