Snow Capped Peak

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Preparation time: Ca. 30 min.
Cooking / baking time: 20-25 min.
Oven temperature: 435° F / 225° C
The middle shelf of the oven
Can not be frozen

2 oz. / 60 g sugar
Juice of 1/2 lemon
0,4 pt. / 2 dl white wine
4 eggs
3 teaspoons corn starch
1 1/2 tablespoons vanilla sugar
0,9 oz. / 25 g almonds or hazelnut kernels

4 servings

[1] Dissolve the sugar in 0,5 pt. / 2 1/2 dl hot water and add lemon juice and white wine.

[2] Whisk egg yolks with corn starch, whisk in wine mixture and pour everything in a saucepan.

[3] Heat the mixture whisking until the cream is smooth. It must not boil. Cool cream and whisk occasionally. Pour the cream into a casserole dish.

[4] Whisk egg whites until stiff and add the vanilla sugar. Dip a tablespoon of cold water and add the mass as “snowballs” on top of the cream. Sprinkle with almond flaks or chopped nut kernels.

[5] Put in the oven for 10-15 min. or until surface is golden. Serve directly from the oven.

2 thoughts on “Snow Capped Peak

  1. Hilda says:

    So light and pretty. Looks like a great dessert for entertaining.

    Like

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