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Croatian snenokle
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5 from 1 vote

Snenokle or Paradižot - Croatian floating island dessert

This classic summer dessert resembles the French floating island but has some surprising variations. Light and refreshing for hot summer days.
Course Dessert
Cuisine Central European, Croatian, French, Italian
Keyword custard, summer dessert
Prep Time 45 minutes
Total Time 45 minutes
Servings 6 people
Calories 230 kcal

Ingredients 

MERINGUE ‘ISLANDS’:

  • 4 egg whites
  • 60 g granulated sugar ([⅓ cup])
  • 1 l milk ([4 ¼ cup])

CUSTARD CREAM:

  • 4 egg yolks
  • 80 g granulated sugar ([½ cup])
  • Vanilla bean or extract
  • 20 g cornstarch ([2 ½ tbsp])

Biscuits of your liking

Instructions

  • Break the biscuits into smaller pieces and arrangethem on the bottom of a serving bowl. I use about 20 biscuits - enough togenerously cover the whole bottom.
    paradizot
  • Beat the egg whites to soft peaks, then gradually start adding the sugar. Continue beating to get a stiff meringue. To test if the meringue is firm enough, flip the bowl upside down. If it doesn’t move, you’re golden.
    stiff egg whites
  • Bring milk to a boil. Place your meringue close to the stove - you’ll be shaping the ‘islands’ and dropping them into the hot milk. Take two tablespoons. Use the first one to scoop some meringue and the second one to close the shape.
    floating islands
  • Drop each ‘island’ into the milk. Don’t overcrowd the saucepan because the ‘islands’ will expand as they poach.
    Croatian floating islands
  • After a couple of minutes, when the ‘islands’ have puffed up, turn them on the other side. When both sides are done, take them out and place them on top of the biscuits in the serving bowl.
  • Strain the milk and keep it simmering on the stove.
  • Whisk together the egg yolks, sugar, vanilla extract (or scraped vanilla pod) and cornstarch. Take a small amount of hot milk and pour it over the mixture to temper it. Whisk to distribute the heat.
    Croatian snenokle
  • Take the tempered egg yolk mixture and slowly pour it into the milk. Continue cooking on low heat to avoid the egg yolks from curdling. It’s crucial that you keep whisking. When the cream begins to thicken, continue to cook for another 2 minutes to activate the cornstarch. It’s ready when your whisk begins leaving tracks in the cream.
    cooking cream for Croatian floating islands
  • Ladle the custard cream over the ‘islands’. Give the serving bowl a light shake to distribute the cream evenly.
    Croatian paradizot
  • Chill for a few hours. Serve in a bowl and eat with a spoon.

Nutrition

Calories: 230kcal