Not so long ago I was completely blown away by the webzine/portal/blog Mrvica. The whole concept and approach to food and culinary writing focusing mainly on local, authentic and real production and consummation kept me glued to the screen, resulting in a sticky pasta, but it was worth it. Željka’s open and straight forward writing got me thinking, laughing and craving for a free range egg. Not to mention the amazing photography of Maja Danica Pečanić, I determined this is the best thing after the discovery of green tea ice cream. Seemed like we were already on the same frequency, so the collaboration was inevitable.
In the third Mrvica issue you can find my contribution on awakening of nostalgia and here below you can find the recipe for a tipsy foamy dessert – Wine chaudeau.
For the best chaudeau use strong red vine, such as teran, to get most of the flavor and vibrant purplish shade. Using a hand mixer, instead of electric one, makes the foam bubbles bigger, and the foam fluffier.
- 3 eggs
- 3 egg whites
- 1 cup sugar
- 1/4 l teran wine
Boil a water in a pot, and set glass bowl on top of it to create steam bath. In a separate bowl mix eggs and egg whites with sugar and wine. When the glass bowl is heated, pour the mixture in a steamy bowl and immediately start to beat the mixture. When the entire mixture thickens, divide into 4 cups and serve warm.