Czech steamed meringue pudding recipe
Czech Steamed Meringue Pudding recipe
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|4 large||eggs, whites only|
|1 tsp||orange zest, lemon or lime to choice|
|75 g||ground almonds, pecans, hazelnuts, walnuts – use one or more to choice|
|fruit syrup of choice – raspberry, blueberry, blackberry, or sour cherry (a Baltic favourite)|
You will need 4 dariole moulds, or equivalent, and a pan large enough to accommodate them with a quantity of water when steaming.
To prepare: place a large pan on the heat to boil and add water to a level equivalent to about 1/3 the height of the moulds.
In a grease-free bowl beat egg whites until stiff. Add sugar while continuing to beat and add the zest. Beat briefly to mix.
In a separate bowl combine nuts and cornflour. Slowly fold the mixture into the whites until fully incorporated.
Fill moulds to not exceeding 2/3 full. Cover moulds with lids, if available, or with foil. Tie in place with string if required. Place moulds in boiling water and steam for about 35 minutes. Do not allow to boil dry; add more boiling water if necessary.
Remove carefully from pot and allow to cool for a few minutes until comfortable to handle. Unmould onto a platter or individual serving plates. Drizzle sauce of choice over puddings and serve while hot.
ca. 15 min
Grade of difficulty:
Calories per portion:
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