serves
8
prep
25 minutes
cook
10 minutes
difficulty
Mid
serves
8
people
preparation
25
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- melted butter, to grease
- 1 vanilla bean
- 125 ml (½ cup) milk
- 7 egg whites
- pinch of salt
- 75 g (⅓ cup) caster sugar
- 1 lemon, zest finely grated
- 4 egg yolks, lightly whisked
- 2 tbsp plain flour
- 1 tbsp cornflour
- icing sugar, to dust
Instructions
Use a small sharp knife to split the vanilla bean lengthways and scrape out the seeds. Place the vanilla bean and seeds and milk in a small saucepan and bing to a simmer over medium heat. Remove from the heat and set aside.
Preheat oven to 220°C (200°C fan-forced). Brush a shallow oval 1.5 litre (6 cup) ovenproof dish with the melted butter to grease. Remove the vanilla bean from the milk and pour enough of the vanilla milk to the dish to just cover the base.
Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks form. Gradually add the caster sugar, a spoonful at a time until thick and glossy.
Whisk together the lemon rind and egg yolks. Add to the egg whites and whisk briefly until just combined. Sift together the flour and cornflour. Use a large metal spoon or spatula to fold in the flour mixture until just combined (the mixture won’t be evenly combined).
Use two large metal spoons to shape 6-7 large quenelles and place into the prepared dish in mounds to resemble ‘mountains’ (see photograph). Bake in preheated oven for 10 minutes or until golden and well puffed.
Serve immediately dusted with icing sugar.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
