Dravle from Rogaland
Dravle, it is easier to explain how it's made, rather than what (or indeed why) it is...
Average time 15 min. Difficulty level: easy.
2 liter whole milk
200 milliliter cream
2 cinnamon sticks, aprox 6 cm long
600 milliliter soured milk (or kefir) (or yoghurt)
100 milliliter of sugar
5 eggs
Bring milk, cream and cinnamon to boiling temperature. Whip up the soured-milk with eggs and sugar and administer it carefully into the milk. Bring to boil once again, with as little stirring as possible.
Remove 1/3 of the whey as it gradually "breaks". Stir carefully.
Let the Dravle simmer for an hour.
Best eaten cold with a spoon, alongside waffles, lefser or fenalaar (a slow-cured lamb's leg).
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