Ingredients Jump to Instructions ↓

  1. 2 Egg whites (large)

  2. 1/4 teaspoon 1 1/3ml Cream of tartar

  3. 1/2 Lemon - zested, juiced

  4. 1/4 teaspoon 1 1/3ml Pure vanilla extract

  5. 3 tablespoons 45ml Cake flour

  6. 1/4 cup 49g / 1.7oz Sugar

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 20 Fresh raspberries - plus More for garnish Fresh mint leaves - for garnish Confectioners' sugar - for dusting

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula. Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes. Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar. This recipe yields 2 servings.


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