A great alternative to pudding, ice cream and other desserts is sweet egg cream. There are many different recipes for making a treat, but the basic ingredients for the cream are always the same: sugar, cream and eggs.
Airy delicacy
Egg cream has a number of advantages, which are the reason for the popularity of this dessert. The main secrets are ease of preparation, delicate taste, airy texture and low calorie content. Egg cream is very nutritious and does not leave behind a feeling of heaviness and oversaturation. And for cooking, you only need a few simple ingredients.
Cooking enthusiasts often argue over who first invented the recipe for the cream. And the history of making the dessert began with François Messialo, who served King Louis XIV and described all his recipes in a cookbook. In those distant times, desserts were the privilege of the exceptionally rich, and the poor became available only later, after the growth and development of sugar production. The tradition of decorating desserts is due to the fact that initially sweets were exclusively food for special occasions, which means that they tried to decorate them in order to give a festive look.
A properly prepared protein cream retains its shape perfectly and has excellent storage properties. The cream can be used as an independent dish or as a filling for various confectionery products. As a separate dish, it is customary to serve the cream in bowls, decorated with berries, grated chocolate or syrup patterns.
How to make a protein cream
So, for the cream you need to take the following products:
- egg - 4 pcs. (in this case, it is necessary to separate the whites from the yolks);
- 8 tablespoons of sugar;
- half a glass of chilled boiled water;
- citric acid on the tip of a knife.
First, make a syrup from water, sugar and citric acid. To do this, all the ingredients must be placed in a saucepan and cooked over low heat until thickened. Remember, you need to look so that the syrup does not darken and crystallize during the cooking process. Whisk the whites while the syrup cools. When the consistency reaches the state of fluffy foam, pour the cooled syrup into the proteins in a thin stream, actively stirring the contents. The stirring activity ensures that the cream is homogeneous.
To make it easier to separate the whites from the yolks, pre-chill the eggs. To do this, it will be enough to put them in the refrigerator for several hours.
There is another, easier way to make a protein cream. To do this, take two eggs and a glass of sugar. Separate the proteins, cover them with sugar and add a pinch of salt. Beat the whole mixture with a mixer until a thick foam forms. And if you want to give the cream color, then add the desired food coloring.
