Yield: 4 servings
|1 x||Creme Anglaise **|
|10 larges||Egg whites|
|1 each||Bean, vanilla|
|1 quart||Water OR|
** See recipe for Creme Anglaise.
In a large bowl, whip the egg whites until they are very stiff.
Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs).
In a large saucepan, heat (but do NOT boil) milk or water.
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.
Boil the sugar and water in a saucepan until it forms caramel.
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.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA