I'm taking a break today from seasonal black and orange to bring you the pink today.
This light and fluffy dessert recipe sports a charming name, "Errötendes Mädchen" in German, meaning blushing girl. The hint of pink color in the dessert created by adding red currant jelly is what gives this whipped treat it's moniker.
Although Blushing Girl is traditionally made with red currant jelly, Strawberry or rose flavored jam or jelly would also work just as well as a substitute to give this fluffy dessert it's "blush" as well as adding a lovely flavor twist.
Warning: If you are squeamish about consuming raw egg whites, perhaps this recipe is not for you. To air on the safe side, use pasteurized (heated to a certain temperature to kill bacteria) egg whites. These have been treated to eradicate a possible salmonella and other bacterial contamination. Salmonella can cause serious health problems in the elderly or infants.
Blushing Girl Dessert -
Whipped Red Currant Cream
Prep Time: 40 minutes
Chill Time: 6 hours
Yield: Serves 6
- 4 egg whites
- 3/4 cup powdered or confectioner's sugar
- 2 envelopes of unflavored gelatin
- 1/2 cup red currant jelly
- Using the whisk attachment of a mixer, whip the egg whites into stiff peaks.
- Add the powdered sugar and whip to combine.
- Add the red currant jelly and let mix at high speed for 30 minutes.
- Dissolve the gelatin in warm water and add to the mixer.
- When gelatin has been completely absorbed into the whipped mixture and the dessert resembles whipped meringue (you should be able to turn the bowl upside down and the mixture should stay in place) turn off the mixer and transfer the fluffy dessert to a glass bowl.
- Cover the bowl tightly with plastic cling film and refrigerate for 6 hours before serving.
- Remove the dessert from the refrigerator and spoon into serving bowls.*
- Garnish with whipped cream, a teaspoon full of red currant jelly or fresh red currants. Chopped nuts would also be a lovely garnish option.