ŒUFS À LA NEIGE

This airy dessert began when French cooks poached meringue and set it on custard.

Serves: 6/8

Ingredients:

250g Egg white
150g Caster sugar
1 Vanilla pod
-
500g Whipping cream
100g Milk
1 Vanilla pod
100g Egg yolk (@Clarencecourt)
80g Caster sugar
-
200g Caster sugar
Splash of water

1. Whisk the egg whites + vanilla seeds and gradually add the caster sugar and whisk until thick and glossy.

2. Heat the cream, milk, and split vanilla pod until just below boiling. Poach spoonfuls of meringue for 3-4 minutes. Remove and keep warm.

3. Whisk the egg yolks with the sugar until pale, then slowly pour the hot cream over the yolks while whisking.

4. Return to the pan and cook on low, stirring, until the mixture coats the back of a spoon. Strain.

5. Heat the caster sugar with a splash of water until deep golden to make the caramel.

6. Pour the crème anglaise into bowls, add a poached meringue, and drizzle with caramel.