4 eiers geskei
1 liter melk
100g (200ml) mielieblom
2ml sout
SOg (60ml) botter gesmelt
250ml kaneelsuiker
Klits eiergele, mielieblom, sout en 250ml van die melk saam.
Verhit res van melk in n groot kastrol tot kookpunt.
Roer eiermengsel vinnig met n draadklopper by.
Hou aan roer tot glad en dik. Verlaag hitte.
Klits eierwitte styf.
Verwyder mielieblommengsel van stoof en vou styfgeklopte eierwitte daarin.
Doop ‘n eetlepel elke keer in die gesmelte botter en skep lepels vol van mengsel in ‘n opdienbak (met deksel).
Strooi kaneelsuiker oor elke laag.
Drup oorblywende botter bo-oor sit deksel op en hou warm sodat suiker smelt en en ‘n sous vorm.
Bedien warm.
Jy kan ook n dubbelkastrol gebruik.
Strooi suiker oor na smaak.
Feather light dumplings
4 eggs separated
1 litres of milk
100 g (200 ml) corn flower
2 ml salt
50 g (60 ml) butter melted
250 ml cinnamon sugar
Beat egg yellows, corn flower, salt and 250 ml of the milk together.
Heat rest of milk in a large pot bring to the boil.
Quickly beat in egg mix with a wire beater.
Keep stirring until smooth and thick. Lower heat.
Beat egg whites till stiff.
Remove corn flour mixture from stove and fold into beaten egg whites.
Cover a tablespoon every time in the melted butter and dish tablespoons of the mixture in an oven safe dish (with lid).
Sprinkle cinnamon sugar over each layer.
Drip remaining butter over the top put lid on and keep warm so sugar melts and a sauce forms.
Serve warm.
You can also use a double pot.
Sprinkle sugar over to taste.
