- 2
Ingredients
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 lemon zested, juiced
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons cake flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 20 fresh raspberries plus
- more for garnish
- Fresh mint leaves for garnish
- Confectioners' sugar for dusting
Preparation
Step 1
In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks.
Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
This recipe yields 2 servings.
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