Snowballs in Vanilla Sauce

A classic dessert from the Banat.
  In this modern version, packaged pudding mix is used for the sauce.  Years ago
the sauce was prepared by boiling butter, flour and eggs over steam, stirring until thickened.

Separate the eggs.  Beat the egg whites until stiff peaks form.  Toward the end, beat in 50 g powdered sugar and set aside.  Bring the milk to a boil.  With a serving spoon, take portions of the meringue and gently cook 2 minutes on both sides in the simmering milk.  Remove and place on a plate. 
Vanilla Sauce
Whisk a dash of salt, the 2 pkg. vanilla pudding mix, 100 g powdered sugar and the vanilla from the pods into the milk.  Bring to a boil and remove from heat.  Whisk in the egg yolks, one at a time.  Pour into a bowl.  Place the snowballs on top of the sauce carefully and chill.  Serve cold.  Vanilla sugar may be substituted for the vanilla pods.
Translated by Rose Vetter



150 g
powdered sugar
1,5 liters
vanilla pods
2 pkg.
vanilla pudding







Snowballs with festive decoration
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