Ingredients for eggnog:
250ml of Cow’s milk
200ml whipping cream
4 egg yolks
1 teaspoon of edible lavender
A drop of vanilla extract
Ingredients for Italian meringue:
4 egg whites
Half of teaspoon of tartar cream (optional)
200g sugar
45ml water
500ml milk
Ingredients for raspberry coulis:
200g raspberry
Two teaspoons of icing sugar
Juice from one lemon
Preparation of eggnog:
Boil the milk together with the whipping cream and vanilla extract. Immediately after turning to a boil, add the lavender, turn off the cooker and leave to infuse in the covered pan for 10 minutes. Meanwhile, beat the 4 yolks with the sugar until it has completely dissolved, and the batter has become lighter in colour. After the lavender got infused in the milk for a sufficient time, strain the milk and add it gradually over the mixture of yolks and sugar, while whisking. Put the resulting mixture on a low heat and whisk it for 5-6 minutes. Continuous whisking prevents the coagulation of yolks. Take the eggnog off the stove, cover it with foil and let it cool.
Preparation of Italian meringue:
Put the sugar and 45ml of water in a small pan, over medium heat, until it starts to boil; it is essential not to mix it. Leave the sugar to boil until reaching 115°C; you will need a thermometer for this operation. Beat the whites in a high-speed mixer, together with the cream of tartar (if you choose to use it) until reaching the desired consistency. Then carefully add the sugar syrup; pour it on the inner edge of the bowl, not directly to its middle. After adding all the syrup, beat the whites for another 5 minutes or until the mixer bowl reaches room temperature; you can check from time to time: if you can touch it and it is no longer hot, the meringue is ready. Put the 500ml of milk on the cooker, leave it to reach the boiling temperature and then lower the heat and leave it there. Start forming the meringue ‘eggs’; take meringue in a spoon and, using another spoon, try to give an oval shape to the composition, then place the meringue in the milk and poach for one minute, on each side. After the fluffy meringue clouds are ready, put the lavender eggnog in bowls and the meringue clouds on top; you can add your favourite fruit.
Preparation of raspberry coulis:
Put the raspberry, the sugar and the lemon juice in a pan over the heat and mix them, then let them boil for 3-4 minutes until the raspberry melts off. You can turn the coulis into puree and sieve it. But I prefer to keep it like this, with raspberry seeds and all. Add the raspberry coulis over the eggnog. Bon appétit!
This recipe was created by Pancake Planet, who employed our 100% natural dairy products for the preparation of this delicious appetiser. We were excited to see how our products turned into dishes made with skill and respect for ingredients and taste! We would like to thank her for choosing us for this recipe and we are pleased to share it with you.
