Iles flottantes
Floating islands
Sweet yogurt pudding
Shrikhanda
- 2 CUPS CUSTARD SAUCE
- 6 EGG WHITES
- 100 GRAM SUGAR
- 1/2 TSP BAKING POWDER
- MAPLE SYRUP
- 3 CUPS YOGURT
- 6 TBSP HONEY
- 6 CARDAMOM PODS, cut open en use seeds
- 1/2 TSP FIVE SPICES POWDER
- FEW THREADS OF SAFFRON
- 1 TBSP ROSE WATER
Pour the custard sauce in 4 deep plates. Beat the egg whites with the baking powder until they are fluffy, slowly beat in the sugar. Bring a large pan of water to the boil. Take heaps of egg whites with two spoons and drop them carefully in the water; poach 2 minutes, turn them around and poach one minute more. Put the egg whites in the custard sauce and drizzle with syrup.
Drain the yogurt in a sieve with a dish cloth for three hours. Stir in the other ingredients; chill half an hour before serving.
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