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Cheese balls have been a staple of our Shavuos kiddush for as far back as I can remember. This recipe is handed down from my grandmother and holds a special place in my heart. I added the crème anglaise to elevate the flavors and sweeten it up a bit.
1 cup sugar
4 tablespoons flour
3/4 cup cream of wheat
3 eggs
2 tablespoons vanilla sugar
1 pound (1/2 kilogram) farmer cheese
1 cup Gefen Cornflake Crumbs
1/2 cup sugar
1 teaspoon cinnamon
butter, for frying
4 egg yolks
1/3 cup sugar
1 cup cream
2 teaspoons Gefen Vanilla Extract
Mix together the ingredients of the cheese mixture until smooth and refrigerate for one hour.
Bring a large pot of water to boil. Form cheese mixture into balls the size of a golf ball and drop into water. Cook for 15 minutes and allow to cool.
In a bowl, mix cornflake crumbs with sugar and cinnamon.
Heat butter in a frying pan. Roll cheese balls in cornflake crumbs and fry until golden brown.
Yields 25-30 balls
Whisk egg yolks and sugar together in a small bowl until completely smooth.
Heat cream and vanilla in a small pot until bubbles start to form around the edge. Pour 1/2 cup of cream into the eggs and whisk vigorously.
Slowly add eggs back into pot of cream and keep stirring until the cream is thick enough to coat a spoon. Serve with the cheese balls.
Photography: Nechama Laitman.
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