Dessert of the 70s: “We always did it as children, a certain grade of spring”

Spring is here, and that means two things. The sun finally climbs, slowly but surely warms up, the wardrobe turns from the coats and sweaters to lighter sweatshirts and T -shirts. The second big change is also the diet. From warm and saturated dishes begins to move to a lighter seasonal diet. And this is not only about main meals, but also desserts. And for the welcome of spring, this dessert from Finland, which became famous especially in the 70s.

Finnish dessert from 70 years old

First, take 3 eggs, shake them and separate the egg yolks from the egg whites. Subsequently, whisk the 100 grams of cane sugar together with the blender. The resulting mixture should be properly mixed, but may not have a foam consistency. Then take half of the vanilla pod and divide it. Remove all the seeds. Then put the pod in a pot and add 500 milliliters of cream to it. Then heat the cream to the boiling point.

While the cream is cooked, take 3 bloody oranges and squeeze the juice directly into the cream with the cream. Do not throw the orange peel but grate it. Add it to the cream again. When the cream is hot, download it from the flame. Take the whipped eggs and add a hot cream mixture on the spoons. Then strain the mixture, leave it for 10 minutes, and finally remove the surface foam.

A perfect spring dessert

Once the mixture has been rest, transfer it to the fireproof bowls. The whole mixture should do to 6 bowls or 6 servings. Put them in a water bath and in the meantime preheat the oven to 160 degrees. Place the bowls in the oven and bake them for about an hour. And you’re almost done. All you have to do is remove the bowls, allow to cool at room temperature and put in the fridge for at least 4 hours before serving. Then cut more bloody oranges into marigolds and put them as a decoration at the top of the dessert. Bon appetite!

Sources: www.apetitonline.cz