Sneeuw eieren

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15 servings, served in a paella dish
A family serving of dutch Vla, vanilla and chocolate flavor

The “Sneeuw eieren” were served to the diners of the “Waarom beginnen met Stamppot?” dinner party.

This dessert consisted of poached meringues filed with boerejongen (6 weeks brandy and cinnamon macerated raisins) served on a bed of vanilla and custard (or Vla) drizzled with hot tangy caramel.

Served with pear cider from Bretagne 

Excerpt of the introduction given to the diners

“But why would this dish be relevant in our quest to understand dutch cuisine?
Simply because this dessert insistly flirts with the dutch Vla (“fla”). Both find their origin in the early 19th century, both call on the use of milk, egg yolks, sugar and vanilla and both share a common origine: pastry.

On one side, the dutch Vla comes from the Limburg flan, a flat tart filled with a layer of custard (the vla) and a layer of fresh or dried fruits. On the other, Œufs à la neige (‘snow eggs’ in english, or ‘sneeuw eieren’ in dutch) were originally made with liquor infused pieces of brioche or genoise biscuit, separated with apricot marmelade, almonds and raisins and served with custard (‘crème anglaise’ or ‘english cream’).

In both cases, the taste of this sweet vanilla cream appears to have been appreciated so much that both recipes slowly put aside their cake base and left the filling to be eaten, by itself, with a spoon.”

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