Strawberry cold peel

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place the juice in a pot with 1 sachet of vanilla sugar. Bring to the boil, stir in the sago and simmer for about 15 minutes at low heat, stirring frequently. Wash, clean and chop the strawberries. Set aside a little bit for decoration, mash the rest finely. Remove from heat and mix in the strawberry puree.

2. 2

   Put it in a cold place. For the snow eggs, beat egg white and salt with the whisk of the hand mixer until stiff. Gradually add sugar. Stir until the beaten egg white is firm, smooth and shiny. Heat the milk and 1 packet of vanilla sugar in a saucepan. Use 2 tablespoons of the meringue mixture to form small cams in portions. Carefully place the snow eggs in the hot milk (not boiling milk!!!) and let them simmer for 2-3 minutes. Turn and cook for another 2-3 minutes. Carefully lift the snow eggs out of the milk with a ladle and let them drip off on a kitchen towel. Do the same with the remaining meringue.

3. 3

   Carefully place the snow eggs in the hot milk (not boiling milk!!!) and let them simmer for 2-3 minutes. Turn and cook for another 2-3 minutes. Carefully lift the snow eggs out of the milk with a ladle and let them drip off on a kitchen towel. Do the same with the remaining meringue. Divide the cold meringue into 4 deep plates and place the strawberries on top. Place snow eggs on top. Sprinkle with pistachios and dust the rim with icing sugar

Nutrition Facts

KCAL
270 kcal

CARBS
55 g

FATS
2 g

PROTEINS
5 g