Floating isles on a rhubarb kissel

Floating isles is a traditional dessert in many countries. Also in Estonia. Here, it is sometimes called "a snowball soup". Rhubarb kissel, on the other hand, is another really popular spring dessert (or drink, as you like it) here. So, I put the two together and got a new approach to the dish we all know well. Who said you should boil the eggwhite isles in milk... I put them in boiling rhubarb kissel. I did not forget the usual sauce of milk and eggyolks, at the same time. I made a vanilla custard and put it on top of the isles. So, I think that if you like floating isles and if you like rhubarb, then this might be a dessert for you! You need (4 servings):

For the kissel:
250 gr of rhubarbs (peeled and cut to pieces)
500 ml cold water
1,5-2 dl of sugar
1,5 tbs of potato starch


For the isles:
3 big egg whites
3 tbs of sugar


You need a couple of tablespoons of good vanilla custard for every serving. So, you can make more, use some for some other desserts, some for the isles and freeze some for a nice vanilla ice cream!


For vanilla custard:
250 ml milk
250 ml whipping cream
3-4 tbs icing sugar
0,5 vanilla bean (split the pod and scrape the seeds out)
4 egg yolks


First, make the custard. For that mix the milk an the cream, add 2 tbs of sugar and vanilla pod (both, the seeds and the pod), bring to boil. Remove and let it cool down a bit. Put the eggyolks to another pot, add the rest of the sugar and whip until foamy. Remove the vanillapod from the liquid. Add a bit of milk-cream mixture to the eggyolks, stirring continously. Repeat this for a few times. Then add the whole milk-cream mixture and stir well. Heat the custard on a bain-marie until it gets thick. Cover and let it cool down!


For the kissel and the floating isles, put the rhubarb pieces to a pot and cover with cold water. Bring to boil.
Mix the eggwhites and sugar, whip until itgets really firm. Take spoonfuls of eggwhite foam and put on the boiling rhubarbs (in one layer). Keep for just a few seconds, then turn all the isles around. Few seconds more and take them out. Repeat until all the whites are turned to isles. Put a few isles to every serving plate. Mix potato starch with just a bit of cold water. When the rhubarbs are soft (about 8 minutes of boiling), add 1,5-2 dl of sugar and starch liquid. Mix through, let it come to boil and remove immediately. Add the kissel to the floating isles on serving plates. Cover with couple of tablespoons of vanilla custard!


Ujuvad saared (või lumepallid) rabarberikissellil


Kisselli jaoks:
250 gr rabarberitükke
500 ml külma vett
1,5-2 dl suhkrut
1,5 spl kartulitärklist


Ujuvate saarte jaoks:
3 munavalget
3 spl suhkrut


Vanillikastme jaoks (valmiv kogus on oluliselt suurem, kui ujuvatele saartele vaja läheb, samas võib ülejäänud koguse jäätiseks külmutada):

250 ml piima
250 ml vahukoort
3-4 tl tuhksuhkrut
0,5 vanillikaun (poolitatud ja seemned eraldatud)
4 munakollast


Esmalt valmista vanillikaste. Selleks sega kokku piim, vahukoor, 2 spl suhkrut ja vanillikaun (nii kaun kui seemned). Kuumuta keemiseni, tõsta tulelt. Lase veidi jahtuda. Sega teises potis munakollased ülejäänud suhkruga ja vahusta heledaks vahuks. Eemalda vanillikaun piimasegust. Lisa veidi piimasegu munakollasevahule, sega pidevalt. Korda sama veel paar korda, lõpuks vala munakollaste hulka kogu piimsegu. Sega korralikult läbi. Kuumuta veevannil, kuni kaste pakseneb. Eemalda ja lase jahtuda.


Pane rabarber potti, lisa külm vesi. Lase keema minna. Vahusta munavalge koos suhkruga tugevaks vahuks. Pane supilusikatäied munavalgevahtu keevate rabarberitükkide peale ujuma, ühe kihina. Lase hetk keeda, pööra neil teine pool. Lase veel hetk keeda ning tõsta saared serveerimiskaussidesse. Kui kõik saared on ära keedetud ja rabarber on pehme, lisa 1,5-2 dl suhkrut ning väheses külmas vees lahustatud tärklis. Sega läbi, lase hetkeks keema tõusta ja eemalda kohe tulelt. Vala kissell ujuvate saarte ümber. Vala igale taldrikule kõige peale paar spl vanillikastet!

Golden fried potatoes with wild garlic sauce

Everyone knows how to fry potatoes, isn´t it? But for many years I tried to figure out the secret of the ones my grandmother made me every morning when I went to her place. I remember that they were so yellow with dark golden edges around. Unfortunately it was too late to ask. So, I started to test. Today, I think, I can tell that I got it right. So, as weird as it might seem to write a detailed description of potato frying to a food blog, this is exactly what I´m going to do. To add a bit of spring freshness to the golden fried potatoes, I made a gorgeous wild garlic (my spring favourite, like rhubarb) sauce with sour cream and cottage cheese. It is so easy and quick, and most importantly - really healthy. Wild garlic has 10 times more vitamin C than lemon, so we have to enjoy it while we can, soon the wild garlic season is over. You need:


Potatoes, as many as you can eat
good frying oil
salt


For the wild garlic sauce:
100 ml of chopped wild garlic leaves
100 ml sour cream
50 ml cottage cheese
salt and pepper to taste
if you want to make more sauce, then just multiply the quantities

For the sauce you have to chop the wild garlic leaves really thin. Mix them with sour cream and cottage cheese. Season with salt and pepper. Let it stay in the fridge until you fry the potatoes.

Wash the potatoes, unpeeled. Put them to a pot full of cold water. Add quite a lot of salt and bring to boil. Let the potatoes boil until they are soft all the way through (try with a fork), but not breaking apart yet. Drain and let them cool down. Peel the potatoes and cut appr 5 mm thick slices. If the potatoe is still warm from inside, wait until it is totally cooled down.

Put a dry pan on hob, let it heat up and pour some oil on the pan. Let the oil heat up also. Then add the potato slices, one by one, in one layer. Wait until they have nice golden edges from one side, then turn around and fry the other side. Season with salt. Serve hot with the cold wild garlic sauce.


Kuldsed praekartulid karulaugu kastmega


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