Grießflammerie
This recipe is originally from: my mum’s recipe folder
Ingredients
Grieß / fine grit | 80 g |
Whipping cream | 200 ml |
Vanilla pod | 1 |
Sugar | 200 g |
Eggs | 2, separated |
Grand Marnier | 50 ml |
Gelatine | 7 pieces (7 blatt) |
Notes
- Original recipe calles for 300ml whipping cream. Sarah prefers this reciped less cream heavy.
- Vanilla sugar works well as replacement for the vanilla pod.
- The original recipe calls any orange liqueur. I ihave found that Grand marnier works well.
- I have found that the grits cool very well in cool water bath (cool tap water will do). I find this preferable to placing a warm dish into the fridge. Stirring from time to time is advised.
Preparation
- Heat milk with 160g sugar and scraped out seed of 1 vanilla pod.
- Add grits to boiling milk and stir until mixture thickens to a porridge-like consistency.
- Fill grits to a new bowl and add 2 egg yolks.
- Soak gelatine in water.
- Warm orange liqueur a little and dissolve gelatine.
- Add gelatine to grits and cool mixture in fridge or cool water bath.
- Whip cream.
- Whip egg whites with remaining sugar (40 g).
- As soon as grits have cooled and started to solidify around the edges, add whippind cream and then add stiff egg whites.
- Transfer mixture to serving bowl and place in fridge for >3h.