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Egg white foam on a vanilla cream

As much as we like to think of them as ours, šnenokle (or paradižet as it is known in Dalmatia) are originally called Schneenockerln and are an Austrian recipe that has spread far and wide from the borders of its homeland due to how easy it is to make and how rich its flavour is.

The simplicity of the recipe provides the opportunity to improvise, and so šnenokle are served with biscuits, sprinkled with chocolate, fruit syrups are added and even the occasional scoop of ice cream (which just happened to be on the table at the time). All of these will make a tasty addition to the unique flavour of šnenokle. Eat them cold! If you can wait that long...

 

Ingredients for 6-8 persons

For the egg white foam:

6 egg whites

60 g of powdered sugar

 

For the cream:

1 l of milk

6 egg yolks

150g granulated sugar

10 g vanilla sugar

½ lemon juice

25 g white smooth flour

Grated zest of ½ lemon

 

For sprinkling:

50 g chocolate crumbs

Preparation:

Beat 6 egg whites in a bowl using a hand mixer. Then add powdered sugar and continue mixing until you get a solid foam. Put 6 yolks in a separate bowl, add sugar and vanilla sugar. Use a hand mixer to mix the ingredients. Then pour in lemon juice, add flour and mix the ingredients using a spatula until you get an even mixture. Pour milk in a pot over a flame. Use a spoon to form nokle from the egg white foam and dunk them in the milk. When the milk boils, turn the nokle and cook some more. When cooked, move the nokle to a suitable bowl. Pour the yolk mixture in the milk that the nokle were cooked in and warm it up while continuously whisking. Pour the mixture into the bowl with the nokle, sprinkle with chocolate and serve either warm or cold.

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