Vanilla Souffle
Is it safe to consume uncooked eggs? Here is the ingredients and directions?
Frozen Absinthe Souffle
* 3 whole eggs
* 75g sugar
* 10cl absinthe
* 1 packet vanilla sugar
* 25cl crème fraîche (or whipping cream)
1. Beat the yolks for 5 minutes until it foams,
2. Add the absinthe,
3. In a second bowl, whip the cream. Combine,
4. Beat the egg whites separately, while adding the sugar. Combine the two preparations,
5. Line a mold with wax paper extending over the edges. Pour final mixture into mold and freeze for at least six hours. Remove from the mold before serving.
NO! it is not ok!!!
I think the only way to make that recipe safe is to separate the yolks and heat them to 160F with creme fraiche/whipping cream and then to not use those whites. Instead use powered whites. Or simply buy pasteurized eggs for both.
"Salmonella does not grow below 40 degrees, however refrigeration or freezing will not kill or destroy the bacteria," she said. "Cooking the eggs is the only way to kill Salmonella."
from...
http://www.oznet.k-state.edu/news/sty/2002/ice_cream051602.htm
But it is possible ..."It is possible to buy pasteurized or irradiated eggs that are "Salmonella-free". quoted from http://www.salmonella.org/faq.html
They did not say where it was possible to buy these for sure Salmonella-free eggs from though.
"Use Safe Egg Recipes
Egg mixtures are safe if they reach 160 °F, so homemade ice cream and eggnog can be made safely from a cooked egg-milk mixture. Heat it gently and use a food thermometer.
* Dry meringue shells are safe. So are divinity candy and 7-minute frosting, made by combining hot sugar syrup with beaten egg whites. Avoid icing recipes using uncooked eggs or egg whites.
* Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. Chiffon pies and fruit whips made with raw, beaten egg whites cannot be guaranteed to be safe. Instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
* To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
* To determine doneness in egg dishes such as quiche and casseroles, the center of the mixture should reach 160 °F when measured with a food thermometer."
From ...http://www.fsis.usda.gov/Factsheets/Focus_On_Shell_Eggs/index.asp
Good Luck!
Edit - Did read this article though that you might find interesting. It failed to site any sources though.
http://www.artofdrink.com/2007/08/egg-whites-and-cocktails.php
US $12.00
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