Protein dessert in ginger sauce
6 servings
75 minutes
The protein dessert in ginger sauce is a delicate and airy treat of French cuisine, reminiscent of snowy clouds dipped in the warming aroma of spicy sauce. Traditionally, this dessert is made by boiling whipped egg whites in water, creating a light texture that literally melts in the mouth. The ginger sauce adds a piquant depth of flavor: soft creams and milk soften the sharpness of fresh ginger root, while a light citrus note from orange zest adds sophistication. This combination makes the dessert not just a sweet treat but a true gastronomic harmony suitable for morning enjoyment or as an exquisite finish to dinner. Exquisite and unique, it pairs perfectly with a cup of tea, highlighting its warm spicy notes.
1
Whip the egg whites with vanilla, ground ginger, lemon juice, and salt on low speed until foamy. Increase the speed and gradually add sugar, whipping to a thick, dense mass.
- Egg white: 6 pieces
- Vanilla: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Lemon juice: 0.5 teaspoon
- Salt: 0.1 teaspoon
- Sugar: 0.5 glass
2
In a large pot, bring water to a boil over low heat. Using 2 tablespoons, take the whipped egg whites, shape them into oval forms, and drop them into the water. Cook for 2 minutes on each side until set. Remove with a slotted spoon and transfer to a strainer to drain the water.
- Egg white: 6 pieces
3
For the sauce, mix milk with finely sliced ginger and cream in a pot. Bring to a boil, remove from heat. Let it sit for half an hour.
- Fresh ginger root: 100 g
- Milk: 1 glass
- Whipping cream 33%: 0.5 glass
4
Whisk the yolks with sugar in a bowl, pour in the strained milk with ginger, and heat until the cream thickens.
- Egg yolk: 4 pieces
- Sugar: 0.5 glass
- Milk: 1 glass
- Fresh ginger root: 100 g
5
Place the 'snowballs' in 6 plates (3 pieces each), drizzle with ginger sauce. Sprinkle the dessert with orange zest.
- Orange zest: to taste
