Name: Eggs in ‘snow’ (Oeufs à la neige aux éclats de pralines, crème Anglaise pistache)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 6
Cuisine: French
Ingredients: 50 g (2 oz) caster sugar; 3 dsp water; 160 g (5½ oz) icing sugar; pinch of salt; 115 g (4 oz) caster sugar; 500 ml (18 fl oz) milk; 4 large egg whites; 15 g (½ oz) pistachio nuts (optional); 4 large egg yolks; 10 g (scant ½ oz) crushed pink pralines, to decorate (optional)

Preparation info

Serves:
6

Difficulty
Medium
Ready in
35 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

Soft, marshmallow-like meringues sitting in a pond of crème Anglaise and then drizzled with sweet caramel make this a marriage of gentle flavours and creamy textures. This is a Parisian classic and, when executed properly, is a real treat. Benjamin adds pistachio paste to his crème Anglaise, which gives the dish an unusual twist, but was voted ‘out’ in my house! I love the method of cooking the meringue. It is perfect, easy and work

Ingredients

Method

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Ingredients

Method

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