Berries with Egg White Clouds
Berries with Egg White Clouds is a delightful dessert that elegantly combines the tartness of blueberries with the airy lightness of whipped egg whites. This dish starts with spreading blueberries across a greased baking dish, enhanced with the zest and juice of half a lemon and a sprinkle of icing sugar for sweetness. Just whisk egg whites with a pinch of salt, gradually adding caster sugar until the mixture is so stiff you could hold it over your head. The yolks are then beaten with the remaining sugar and cornflour before being gently folded into the egg whites, preserving the airiness that gives this dessert its cloud-like texture. Spooned over the berries in three mounds, this mixture bakes to form a light crust, encasing a soft, soufflé-like interior. After baking, it rests in the oven to achieve the perfect consistency.
- 450 g Blueberries
- Grated zest
- 50 g Icing sugar
- 7 Eggs, separated
- A pinch of salt
- 70 g caster sugar
- 1½ tbsp Cornflour
- Initiating the Baking Process:
Start by warming up your oven to a snug 180°C (350°F/Gas 4), setting the perfect stage for what's to come.
- Preparing the Berry Base:
In your greased baking dish, scatter the blueberries evenly, then zest half a lemon directly over them. Squeeze the lemon juice atop and finish with a gentle shower of icing sugar, ensuring the berries are lovingly coated.
- Whipping the Egg Whites to Perfection:
Now's the moment to put your electric whisk to good use. In a spotlessly clean bowl, beat the egg whites with a hint of salt, watching them transform into a foamy spectacle. Gradually introduce 50g of caster sugar, adding a tablespoon at a time and whisking fervently after each addition, until the whites bloom into a voluminous, stiff peak that bravely defies gravity.
- Yolks and Sugar Symphony:
In a different bowl, whip the egg yolks with the rest of the sugar until they turn fluffy and light. The cornflour joins the mix, blending until just incorporated. This is the critical moment to gently fold this yolk mixture into the whipped whites, executing this step in three phases with a metal spoon to keep the air trapped within.
- Shaping the Clouds:
Over the berry bed, tenderly spoon the egg mixture, forming three distinct mounds that mimic the majestic mountains encircling Salzburg. This not only adds a visual appeal but a nod to the inspiration behind this dessert.
- The Baking Crescendo and Finale:
Slide the dish into the preheated oven and bake for 30 minutes. The goal is a dessert that sports a delicate crust while remaining tender and moist inside. A skewer test should confirm this. Post-baking let the pudding enjoy a 15-minute rest in the turned-off oven, a step that ensures the perfect texture.
