Similar to the Italian dessert, or American egg punch (so -called Egg nog). Kogel-Mogel is a dessert that enjoyed great sympathy during the PRL. When access to snacks was not so simple, he greatly satisfied the desire for something sweet.
Bullet-mogel (by some also referred to as Kostiel-Mogiel) it was probably created in the 17th century. Its name is probably derived from the German words of Kugel (i.e. a bullet, knob) and mighty (i.e. spin, checked). Polish pronunciation, in turn, comes from the Yiddish language, in which it has a very similar phonic form.
The dessert is strongly associated with Jewish culture. It was the Jews who lived in Central Europe that prepared a mixture for the sabas for the first time. The code allowed the consumption of sweet syrup to prepare for hours of ritual songs. The snack was good on the throat and soothed the hoarseness.
Kogel-Mogel became popular again during communism. When there were many food products on the shelves, a fluffy cream served in the mug was served to children as sweets. Only two ingredients that were usually at home were enough to conjure up a substitute for luxury chocolates. In this way, to this day, many Poles remember the dessert prepared by their mother or grandmothers.
The dessert from the PRL is made of two ingredients, i.e. raw egg yolks and sugar (or honey). Today, many people do not want to prepare it for fear of Salmonella poisoning. However, it can be safely consumed – just before preparing. This will minimize the risk of infection.
Kogel-Mogel affects the health of almost the whole body. In the past it was used in folk medicine to treat colds and flu. He helped hoarseness, laryngitis, sore throat and upper respiratory tract infection. It was also used as transitional food for infants.
Today we know more about its positive impact on health. Sugar makes it a great source of energy (but – due to caloric content – you have to remember not to consume it in excess). Light as a cloud and easily digestible cream Wealth of full -fledged proteinwhich yolks provide. It supports muscle structure and regeneration of the body. Eggs are also a treasury of healthy fats – unsaturated fatty acids have a beneficial effect on the heart and nervous system.
There is also a series in the mixture vitamins, including A, D and those from group B. They are important for keeping good eyesight, healthy skin and strong immunity. B group vitamins support metabolism and production of red blood cells.
Lecithin in yolks, commonly called “Fat Sammer”breaks down consumed fats and cholesterol, reducing the risk of atherosclerosis. It also has a positive effect on brain work. The dessert provides iron and phosphorus, which are necessary for the proper functioning of the circulatory system and the skeletal system.
The dessert base is eggs and sugar, which is whipped to obtain a fluffy consistency. Sugar crystals cannot be felt in a light cream. Although the ingredients were once whipped with a small teaspoon or rod, today a kitchen robot is often used. Thanks to this, the dessert texture comes out really delicate and velvety.
How to make Kogel-Mogel? It’s not difficult because Just mix two egg yolks and three teaspoons of sugar. However, Kogel -Mogel has different variants – enrich him with accessories that you like best. Sometimes, instead of sugar, honey is usedwhich sweetens the dessert. Nothing prevents you from turning it into xylitol or erythritol.
You can also Pour vanilla grains, cocoa, some ground coffee and cinnamon or pour citrus juice (lemons or oranges) that change and turn up the taste. It is worth sprinkling it abundantly on the top chocolate chips, almond flakes, crushed nuts, raisins the Garnish with whipped cream and chocolate coatingwhich will make him an even more complete snack. You can pour a few drops of rum into a fluffy cream – only for adults.
Source: NowowoPuje.pl
