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Desserts & Ices
By Anne Willan
Published 2007
A handful of French country desserts bring smiles to tables the world over. Take Oeufs à la Neige, a fantasy of “snow” eggs of meringue floated on vanilla custard topped with wisps of caramel. Vanilla custard itself is the foundation of the very best ice cream, flavored in Provence with lavender or sweet herbs such as verbena, or in Burgundy with toasted crumbs of spice bread. For sheer romance, try Coeur à la Crème, a heart-shaped molded cream fluffy with egg white, offset with a necklace of fresh berries, a specialty of the Loire.
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