Info za čitaoce iz Srbije koji Palachinku prate na engleskom – na srpskoj verziji posta imate Remake i Mikser nagradnu igru
I wrote about Mezze magazine we started in the previous post. Now I have to tell you that it’s going great and that the girls and me will have a spot on a foodie event – Mikser Design Food. In the scope of this cooperation a joint project of Mezze and Remake design studio was born. You’ve seen their work on decorating a restaurant I wrote about – Gallo Nero. We from the Mezze team created our own remakes of a traditional recipes. I made my childhood favorite – Šnenokle (floating islands) in a Remake coffee cup
Strawberry Floating Islands
600 ml milk
4 + 1 Tbsp sugar
1 bag vanillin sugar
a pinch of salt
1 Tbsp flour
strawberry (or raspberry) puree
Reserve 100 ml milk for later. Beat the egg whites with 1 tablespoon sugar and a pinch of salt. Boil 500 ml milk, then reduce the temperature, start adding spoonfulls of beaten egg whites and cook them for about 10 – 20 seconds on each side. I served my floating islands in Remake coffee cups, so I made them teeny tiny, but if you serve them in a bowl or something, don’t bother with the small ones and make them using regular spoons. Place cooked islands in a fridge until you prepare the cream.
Beat the egg yolks with 4 tablespoons sugar, vanillin sugar and flour. Add reserved 100 ml milk. Strain the milk that you used for cooking the islands, return it into the pot and heat. In a thin stream, stirring continuously, start pouring the yolks mixture. Add a couple of tablespoons of strawberry puree, as much as you like, until you get the color and taste you like (I’ve put 6 tablespoons). Cook the cream until it thickens a bit.
Serve chilled, with some fresh strawberries.
Note: The easiest way to prepare strawberry puree is to use frozen ones. When they’re thawed, they’ll get mushy. Put them into a pot and if you like, you can add some sugar to them and heat through. Puree in a blender and then transfer into a sieve. Using a pestle or anything handy press the mass through the sieve. This is not all that necessary, but this way you’ll get rid of the tiny seeds that might disturb the fine texture of the cream. Same thing goes for raspberries, but this time you’ll need to sieve them as their seeds are larger.