Šnenokle (ger. Schneenockerln)
Its simplicity raises the possibility of improvisation, so Šnenokle can be served with biscuits, sprinkled with chocolate, drizzled with fruit syrups, and the occasional scoop of ice cream.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Austrian, Croatian
Servings: 4
Author: Mihaela K. Sebrek
- 1000 milliliter milk (1 Liter, 4 cups, 33.8 fl oz)
- 4 eggs
- 4 hipping tablespoons sugar or more if you are a sweet tooth
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla pudding powder (cook and serve type, not instant) or 2 tablespoons all-purpose flour
- pinch of cream of tartar or drizzle of lemon juice so egg whites stay firm
- chocolate shavings for garnish optional
Separate the egg whites and yolks. Whisk the egg whites with a mixer until stiff (add lemon juice or cream of tartar).
In a large saucepan, boil milk but be sure that milk is NOT actually boiling. Using a serving spoon dipped in cold water, shape big quenelles of the egg whites snow and gently poach in the milk turning after 30 seconds.
When fully cooked, gently place them in a bowl in which you will serve Šnenokle.
At once you will be able to cook 5-6 spoonfuls of egg whites dumplings, so you will have to repeat the process until all the egg whites are cooked.
When you're finished with cooking egg whites, carefully remove from the milk all the small remains of egg whites (you can strain the milk).
Mix egg yolks, sugar, and vanilla extract until fluffy and pale, add vanilla pudding powder or flour, and mix until incorporated. Pour egg yolk mixture into the milk and stirring constantly cook for approximately 5-7 minutes, until the cream thickens
Pour hot cream over egg whites dumplings, cool, and serve in small bowls. If desired, sprinkle with chocolate chips or shavings.