Page 44 - Urban Diversity Kochbuch Englisch

SOUR CREAM TOPPiNG

INGREDIENT S PREP AR A TION
• 800 ml sour cream Separate egg whites and egg yolks. Beat the egg whites.
• 3 eggs Place the egg whites into a large plastic bowl and hold it
slightly at an angle. Start to whip with uniform movements,
so that the whites are scooped in the largest possible arc to
beat as much air as possible into the structure. The whites
are ready when you can place the bowl over your head and
not one drop of mixture falls on your head.
Mix egg yolks and sour cream in another bowl. Fold the egg
whites into this mixture with as few moves as possible, so
that the structure remains as firm as possible, and yet evenly
distributed. Divide the mixture into nine equal parts.

CLARiFiED BUTTER

INGREDIENT S PREP AR A TION
• 350 g butter Place the butter in the saucepan and warm it slightly, but
do not let it boil. Pour the hot butter into a tall glass jar and
place it in the refrigerator. The milk will separate from the fat.
When it solidifies, remove the separated milk with a spoon;
what remains is clarified butter. Clarified butter is also useful
in cooking meat and vegetables, as it does not contain dairy
which can burn.
350 g of butter will give approx. 250 g of clarified butter.

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