One of Uzbekistan's most labor-intensive desserts, nishalda is made by infusing licorice root in water, then whisking the foamy liquid with egg white for hours until cloud-light. Stopping the whisking at the right point keeps it from being too runny or too stiff. Prepared in large bowls, it is shared at holiday and wedding feasts.
Bring the licorice root and water to a boil in a saucepan. Boil gently over low heat for 40 minutes, until the liquid is dark and foamy.
Strain the liquid and discard the roots. Stir in the granulated sugar and lemon juice.
Whisk the strained liquid with the egg white using an electric mixer, starting slowly and gradually increasing the speed. Whisk for 40 minutes, until white and light as a cloud.
Divide the nishalda between large bowls and serve at room temperature.
Keep the mixer on a low speed when adding the egg white. Beating too fast will stiffen the foam too early and spoil its cloud-like texture. Allergens: contains egg.
40 dakikalık çırpma gerçekten uzun sürdü ama sonuç bulut gibi hafif ve pürüzsüz bir kıvamdı, düğün sofralarındaki gibi göz alıcı çıktı.
Meyan kökü özütü bulup editör notundaki gibi kullandım, demleme süresi 40 dakikadan sadece 10 dakikaya indi ve tat da neredeyse hiç değişmeden tamamen aynı kaldı.
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