Protein cream (custard)

Protein cream (custard)


200 grams of sugar
100 ml of water
4 protein

Protein cream (custard)


1. Sugar fill with water.
2. Cook on medium heat until «test for soft ball» (I have the syrup was boiled after boiling, 35 minutes).
3. To make a «test for soft ball» pour a little syrup into cold water.
4. If syrup to form a ball, it is ready.
5. Beat the whites to a froth (to better proteins are whipped, you can add a pinch of salt).
6. Whites in a thin stream pour hot (but not boiling) syrup.
7. Beat well (within 7-10 minutes).

Bon appetit!

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