Gallurese Cream
Description
Gallurese cream is a spoon dessert that stands out among Sardinian traditional sweets for its taste and simplicity.
This Sardinian dessert, named after Gallura, a region in the north of the island, is not only very easy to prepare, but it’s also a great way to use up leftover egg whites from other recipes.
If you love typical Sardinian sweets, you must try Gallurese cream. Here’s how to prepare it.
Ingredients
to recalculate the ingredient amounts
Egg whites
- UHT full cream milk Arborea 700 ml
- Egg whites 6
- Icing sugar 50 g
For the custard
- Egg yolks 7
- UHT full cream milk Arborea 500 ml
- Cornstarch 75 g
- Vanilla pod 1
- Lemon zest q.b.
- Sugar 150 g
Instructions
- 1 The Sardinian recipe for Gallurese cream is also known as “snowballs” because the cooked egg whites resemble snow. Start by separating the egg whites from the yolks, and whip the whites in a bowl until stiff peaks form, adding 50 g of powdered sugar.
- 2 Heat the milk in a wide, deep pan. When hot, cook the egg whites by spooning them into the milk (or using a piping bag for uniform balls) and remove them once they are firm.
- 3 Prepare the custard cream by mixing the yolks with 50 g sugar, then add the cornstarch. Heat the milk with the vanilla pod and lemon zest; when warm, pour it slowly into the yolk mixture, whisking constantly. Pour the mixture into a small saucepan and cook over low heat, stirring until the custard thickens.
- 4 To assemble the Gallurese cream, transfer the custard cream into a serving bowl and place the cooked egg whites on top. Let the dessert cool before serving.
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The Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
