1 l of milk
2 1/4 cups of sugar
1 tablespoon of flour
2 packets of vanilla
The milk is boiled with 2 cups of sugar .
In a separate bowl whisk egg whites with the remaining sugar until fluffy snow.
Scoop a ball by a tablespoon from whisked whites and gently put into the milk.
Before each scoop the spoon is dipped in the boiling milk, so that the whites cream will be separated more easily from it.
Once the ball is cooked on one side, turn it to boil and the other one.
Boiling lasts for 2-3 minutes.
The temperature of the milk must be close to the boiling point(low simmer).
Cooked snowballs are served in separate dishes, splashed with milk sauce, prepared as follows:
Milk from boiling the balls is transferred to another clean container.
Cool to 50 ° C, and thereto is added a stream of lightly beaten egg yolks and 1 tablespoon flour, constantly stirring.
On low heat warm the mixture to boiling, stirring continuously in one direction, so as not to burn.
Boil until slightly thicken.
Milk sauce is cooled, add vanilla and pour on the snow balls.