Egg snowballs

Yield: 4 servings

Measure Ingredient
1 x Creme Anglaise **
10 larges Egg whites
1 each Bean, vanilla
2 ounces Sugar
5 tablespoons Sugar
1 quart Water OR
1 quart Milk
5 tablespoons Water



** 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

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