Friday, 27 August 2010
Ways With Egg Whites
This week I broke a record and managed to use 30 eggs in the space of four hours.
I made Tiramisu and a hell of a lot of custard for ice cream bases. During the last few weeks I have let the restaurant ice cream stock run rather low and now I find myself furiously whisking away at custard each night and dreaming of the flavours I will replace. So far, my efforts have seen an 'apple crumble' flavour and good old fashioned mint choc chip. The vanilla is begging to be made again so that'll be yet more eggs for me to separate. Of course, by the time I've made that, yet another flavour or two will have run out so I'll be making even more custard. I've some gooseberries in the freezer so I think I'll make 'Gooseberry and Elderflower' ice cream. If anyone has any suggestions for other ice cream flavours, I'd love to hear them.
Currently, I have 30 egg whites to use up. I will freeze a few in batches, but I'd like to use some while they're fresh. This is where you come in. I need some inspiration as to what to do with them. There's only so much buttercream I can make.
So leave me some suggestions as comments here or on my Facebook page and I'll see what I can do!