Snow Eggs in Vanilla Sauce Christiane

Name: Snow Eggs in Vanilla Sauce Christiane (Oeufs à la neige Christiane)
Cuisine: French
Ingredients: 3 egg whites; squeeze of lemon juice; 30 ml (2 tbsp) warm toasted flaked almonds, to garnish; 300 ml (½ pt) skimmed milk; 1 vanilla pod; 3 egg yolks; 30 ml (2 tbsp) sugar; 150 g (5 oz) low-fat natural yoghurt; 50 g (2 oz) caster sugar; 30 ml (2 tbsp) water

Oeufs à la neige Christiane

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This recipe is dedicated to Christiane Schröder who helped with many of the dessert recipes. Her immense talent brought to life many of my ideas.

Ingredients

3 egg whites
15 ml (1 tbsp) caster sugar

Europe
France
Switzerland
Dessert
Vegetarian
Gluten-free
Low fat
Low calorie

Method

To make the snow eggs, whisk the egg whites until stiff. Continue whisking, adding a little sugar at a time. Whisk in the lemon juice, and continue whisking until stiff.
Heat the milk in a large shallow pan with the vanilla pod. Spoon or pipe twelve snow eggs into the milk. Simmer very gently for about 4 minutes. Drain carefully into a clean teatowel.
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