Egg Snowballs

Ingredients

10 lrgs Egg whites
2 ounces Sugar
1 quart Water OR
1 quart Milk
5 tablespoons Sugar
5 tablespoons Water

Preparation

1
** See recipe for Creme Anglaise.
2
In a large bowl, whip the egg whites until they are very stiff.
3
Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs).
4
In a large saucepan, heat (but do NOT boil) milk or water.
5
Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles.
6
Boil the sugar and water in a saucepan until it forms caramel.
7
Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season.

Tools

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Tags:

Yield:

6.0 servings

Added:

Friday, February 12, 2010 - 12:34am

Creator:

Anonymous

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