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Snow eggs with toffee
Preparation info
- Feeds
four
- Difficulty
Medium
Appears in
By Jill Dupleix
Published 1998
Known throughout French bistros as oeufs à la neige because they look like eggs of snow resting on a lake of golden custard. The cleverness, however, is in the kitchen, as the egg yolks that are not used in the mousse are used in the custard, in one of those great, lasting examples of good housewifery.
Ingredients
Snow eggs
Method
Bring the milk to the boil in a shallow pan, then reduce to a gentle simmer. Beat egg whites and salt until firm and peaky, then beat in sugar and vanilla extract until mixture is glossy and firm.
Use a large spoon to shape a ‘football’ of meringue and slip it onto the milk. Poach four meringues at a time for two minutes, then turn to poach the other side for another one or two minutes.