Iles flottantes
Floating islands

 

Sweet yogurt pudding
Shrikhanda

  • 2 CUPS CUSTARD SAUCE
  • 6 EGG WHITES
  • 100 GRAM SUGAR
  • 1/2 TSP BAKING POWDER
  • MAPLE SYRUP
 
  • 3 CUPS YOGURT
  • 6 TBSP HONEY
  • 6 CARDAMOM PODS, cut open en use seeds
  • 1/2 TSP FIVE SPICES POWDER
  • FEW THREADS OF SAFFRON
  • 1 TBSP ROSE WATER

Pour the custard sauce in 4 deep plates. Beat the egg whites with the baking powder until they are fluffy, slowly beat in the sugar. Bring a large pan of water to the boil. Take heaps of egg whites with two spoons and drop them carefully in the water; poach 2 minutes, turn them around and poach one minute more. Put the egg whites in the custard sauce and drizzle with syrup.

Drain the yogurt in a sieve with a dish cloth for three hours. Stir in the other ingredients; chill half an hour before serving.


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