Snowballs recipe by the Benedictine Sisters of Peking from The Art of Chinese Cooking.
The nuns advised that this Russian dessert goes particularly well with Chinese food.
Snowballs Recipe by the Benedictine Sisters of Peking
Created by Recipe Boffin on 08/01/2017
For the snowballs
- 3 egg whites (reserve the egg yolks for the sauce)
- 3 tablespoons icing/powdered sugar
- 470 millilitres /2 cups milk
- 1/4 teaspoon vanilla essence
For the sauce
- 3 tablespoons sugar
- 1 tablespoon cornstarch/cornflour
- 2 tablespoons cold milk + the milk leftover from cooking the ‘snowballs’
- 3 egg yolks
- 1 teaspoon vanilla essence
- a little rum if desired
- Beat the three egg whites until stiff.
- Gradually add the powdered/icing sugar, beating all the time.
- Heat the milk and vanilla essence, and when milk comes to a boil, drop heaped spoonfuls of the egg white mixture into the milk.
- Cover and remove from the heat and let stand for 10 minutes.
- Remove the snowballs from the milk and reserve the milk for the sauce.
- Mix sugar with cornstarch. Stir in the 2 tablespoons of cold milk and add to the milk in which the ‘snowballs’ were cooked.
- Bring to a boil and cook until the mixture thickens, whisking constantly.
- Beat the three egg yolks. Pour some of the hot liquid over the egg yolks, stirring constantly add egg yolk mixture to remaining hot liquid and cook for one minute.
- Flavour with vanilla essence and rum if desired.
- Cool and serve with ‘snowballs’ in sherbet glasses.