On the basis of eggs, you can prepare a variety of creams – protein, custard, cream. They are used as desserts or used to coat and decorate confectionery. Combine egg whites and yolks with cream, milk, fruit puree and get a whole range of different flavors.
Protein cream
This cream is perfect for filling cakes or decorating cakes. In addition, fresh protein cream can be offered as an easy stand-alone dessert, garnished with fresh fruits or berries.
You will need: – 4 egg whites; – 0,5 cups of water; – 8 tablespoons of powdered sugar; – 0,25 teaspoon of lemon juice.
Pour water into a saucepan, add powdered sugar and lemon juice. While stirring, simmer the mixture over low heat, not allowing it to darken. When the syrup thickens, remove the saucepan from the stove.
Separate the whites from the yolks and beat them with a whisk or mixer until fluffy. Without stopping whipping, pour hot sugar syrup into the cream in a thin stream. The finished cream should acquire density and dazzling white color. Stuff the cakes with cream or place it on the bowls. Garnish each serving with fresh berries and serve for dessert.
Protein cream cannot be stored, serve immediately after preparation
Try making a dietary version of the custard without oil. It is served with dry biscotti and strong freshly brewed coffee.
You will need: – 2 eggs; – 1 glass of milk; – 1,5 tablespoons of sugar; – a pinch of vanillin; – 1 tablespoon flour.
Grind the eggs with sugar and vanilla until smooth. Add flour and stir well. Pour the preheated milk into the mixture. It shouldn’t be too hot or the eggs will curl.
While stirring, cook the mixture over low heat. Avoid sticking. When the cream thickens, remove it from heat and rub through a sieve, this will give the product uniformity. Divide the cream into vases and refrigerate. Serve well chilled. You can sprinkle each serving with grated lemon zest.
A very tasty and original dessert – cream with fresh pineapple. It can be served on a festive table: the cream has a very delicate taste, contrasting with sour fruits.
You will need: – 10 eggs; – 1 pineapple; – 200 g of bananas; – 1 liter of milk; – 200 g of sugar; – 40 g of gelatin; – 0,5 teaspoon grated lemon zest.
You can use fresh strawberries instead of pineapples and bananas.
Soak gelatin in half a glass of cold water. Boil milk with 1 glass of sugar. Separate the yolks from the whites and rub with the remaining sugar. Pour hot milk and dissolved gelatin into the mixture in portions. Stir well and place the bowl of cream in a pot of hot water. While stirring, cook the mixture until thick. Pour the grated lemon zest into it, stir and leave to cool.
Peel the pineapple, cut some into thin slices, chop the remaining pulp. Peel and chop the bananas finely. Whisk the whites into a strong foam. Add the egg whites and chopped fruits to the cream in portions. Spread the mixture over the bowls, garnish each portion with pineapple wedges and refrigerate the dessert for 2 hours. Serve with dry biscuits.