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One scrumptious reason to love snow

Snow_Top.jpg

The upside of decadence. A little spring snow.

Egg whites are a source of protein, sodium, magnesium, selenium, and potassium. They contain no fat or cholesterol. (Other nutrients in small amounts)

Egg yolks are a source of protein, fat, cholesterol, phosphorus, potassium, vitamins A and D, selenium, carotenoids, and folate. (Other nutrients in small amounts)

Milk is a source of Vitamins A, B12, D, protein, fat, calcium, riboflavin, phosphorus, zinc, potassium, and magnesium.

Vanilla bean extract is known for its antioxidant, aphrodisiac, sedative, and antidepressant properties. It is said to help reduce fever and fight infection.

Cardamom aids digestion and improves metabolism.

Dark chocolate contains valuable flavonoids with antioxidant properties. It helps lower blood pressure and bad cholesterol. Dark chocolate lovers are said to experience feelings of happiness and psychological well-being.

Chocolate snow eggs recipe
2 1/3 cups whole milk
6 eggs, separated
3 tsp vanilla bean extract
3 green cardamom pods, crushed
1/2 cup blond cane sugar
3.5 oz dark chocolate, 70% cocoa, finely grated
2 tablespoons caster (very fine) sugar
2 teaspoons cornstarch, optional.
Cocoa powder, to dust
A large saucepan of water
A pinch of salt

A) Chocolate custard

In a saucepan, combine the milk, vanilla, and cardamom pods and seeds.
Bring to a boil and remove from heat.
Cover and let sit for 30 minutes. Filter the milk and reheat.
In a bowl, beat the egg yolks with the sugar until light and pale in color.
Gently beat the heated milk into the egg yolk mixture.
Stir in the chocolate and mix until the chocolate is melted.
Stir in the cornstarch and cook on low to medium heat. Continue stirring without letting the cream boil.
Once the mixture thickens, let cool, cover, and refrigerate.

B) Egg whites

Beat the egg whites (in a clean bowl). Add a pinch of salt. When they form soft peaks, gradually beat the caster sugar.
Heat water in a large saucepan. When it boils, reduce the heat and simmer.
Drop a large tablespoon of egg whites in the water and cook for 30 seconds on each side.
Remove with a slotted spoon and place on a paper towel. Repeat with the rest of egg whites; set aside.

C) Finale

Remove the chocolate custard from the fridge.
Place the egg whites on top of the chocolate custard and dust with cocoa powder. (Serves 6)

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