Floating Island Snow Eggs Recipes

OEUFS A LA NEIGE

Steps:

• Line a baking sheet with parchment paper.
• Put the sugar and water in a saucepan and heat over medium heat.
• Stir until the sugar is dissolved.
• Add the almonds and, while stirring, let it slowly caramelize.
• When the syrup is golden brown, turn off the heat and pour the almonds on baking paper.
• Let it cool, then break into small pieces.
• Put the milk in a pan and heat.
• Place the egg whites with a pinch of salt in a bowl and start mixing at medium speed.
• When you see that a few peaks appear, gradually add the sugar.
• Mix until the egg whites are stiffened (and when you hold the bowl upside down no egg white drips).
• When the milk boils, turn the heat to low.
• With two spoons make ovals of the egg white and gently let the oval slide into the milk.
• Cook for 1 minute and then turn to the meringue. Continue to cook for one minute then gently remove the meringue with a slotted spoon from the pan. Store on a plate.
• Repeat until all the egg whites are cooked. Note that you do not cook a lot of meringue at the same time in a pan, work in batches.
• Don't discard the milk because you need it for the Creme Anglaise.
• In a bowl mix the egg yolks, sugar, salt, and vanilla with a whisk until you are left with a pale yellow mixture.
• Pour the hot milk slowly while stirring well to the egg yolks.
• Pour the contents of the bowl back into the pan and cook over low heat while stirring with a wooden spoon. The creme Anglaise should never boil (in that case you get lumps)
• The creme Anglaise is ready when your finger makes a stripe across the wooden spoon pull and you still see it after 10 seconds.
• Divide the creme Anglaise into 6 glasses or plates.
• Put the vanilla cream meringue on top.
• Sprinkle some almond praline over the meringue.

FLOATING ISLAND (SNOW EGGS)

Steps:

• Separate the egg whites and egg yolks.
• Beat the egg whites until stiff, then add ⅛ cup/20g of sugar and continue beating for 1 minute.
• Bring the milk to a boil and lower the heat to medium. Make large egg white pieces using 2 tablespoons. Dip them one by one into the milk and poach them for about 1 minute on each side. Place them on a plate covered with paper towel.
• Scrape the vanilla bean and add the pods and seeds to the milk. Bring to a boil. Take off heat and infuse for a few minutes.
• Sieve the milk into a bowl.
• In another bowl, whisk the yolks with ½ cup/100g of sugar until the mixture becomes pale yellow.
• Gradually pour the hot milk over it and put this mixture in another large saucepan.
• Heat over medium heat without stirring until thickened. Pour into large bowl and let cool. Set aside in the refrigerator.
• Heat ½ cup of sugar with 2 tablespoons of water in a saucepan for a few minutes until the sugar begins to melt and turns into a golden syrup.
• Assembly
• Divide the custard into ramekins or cups. Place an egg white piece over the custard.
• Then drizzle with caramel over the egg white and sprinkle with lightly toasted almonds.
• Serve immediately.