Cream eggs - tasty treat

A lovely alternative to a pudding, ice cream and other desserts – sweet egg cream. To prepare Goodies, there are many different recipes but the basic ingredients for the cream is always the same: sugar, cream and eggs.

Air treat

The cream from the eggs has several advantages, which are the reason for the fame of this dessert. The main secret is the ease of preparation, taste soft, airy texture and low calorie. Cream eggs are very nutritious and does not leave a feeling of heaviness and congestion. And to prepare you need only a few simple ingredients.

Cooking enthusiasts often argue over who first invented the recipe of the cream. A history of dessert cooking began with Francois Messala that served king Louis XIV and described all their recipes in a cookbook. In those days, the desserts were the privilege of only the rich and the poor became available later, after the growth and development of sugar production. The tradition of decorating desserts stems from the fact that originally, sweetness was solely a food for special occasions, and, therefore, they tried to decorate it to give a festive look.

Properly prepared protein cream keeps its shape and perfectly kept. The cream can be used as a separate dish or topping for various pastries. As a separate dish, cream is usually served in dessert bowls, garnished with berries, grated chocolate or patterns from the syrup.

How to prepare protein cream

So, for the cream you need to take the following products:
- the egg – 4 pieces (it is necessary to separate whites from yolks);
- 8 talovich sugars;
- half Cup cooled boiled water;
lemon acid on a knife tip.

First out of the water, sugar and lemon juice and make a syrup. To do this, all the ingredients you need to put in a pan and cook on a slow fire until thick. Remember, you need to see to it that in the process of cooking syrup is not dark and does not crystallize. While the syrup cools, whip the egg whites. When the consistency reaches a fluffy foam, a thin stream pour the cooled syrup proteins, actively stirring the contents. Activity mixing guarantees homogeneity of the cream.

To make it easier to separate the whites from the yolks, pre-refrigerate the eggs. It will be enough for a few hours to put them in the fridge.

There is another, more simple method of preparation of protein cream. To do this, take two eggs and a Cup of sugar. Separate the whites, pour them with sugar and add a pinch of salt. The entire mixture down with a mixer until thick foam. And if you want to give the cream color, then add desired food coloring.