Val Venosta Snow Milk

  • Cut the bread into small cubes and place in a shallow dish. Wash the raisins, scatter them over the bread and moisten with some milk. Combine, but not too much, the cream with the sugar, then add the rum and spread evenly over the bread mixture.
  • Let the snow milk stand for one hour in the refrigerator
  • Before serving, sprinkle with chocolate chips and serve.

 Preparation time: 15 minutes excluding cooling time
(serves 4)
170 g white bread
50 g raisins
125 g milk
500 g cream
30 g sugar
1 tbsp rum
Chocolate chips
Source disclosures: "Köstliches aus dem Vinschgau - Der Geschichte der Vinschger Küche auf der Spur" by Erik Platzer, Oskar Asam, Otto Theiner published by Athesia Publisher
Search & Bookings