Egg Snowballs Recipe - Cooking Index
Egg Snowballs Recipe - Cooking Index
| Crème anglaise ** | ||
| Quenelles----- | ||
| 10 | Egg whites (large) | |
| 1 | Bean - vanilla | |
| 2 oz | 56g | Sugar |
| 1 | Water or | |
| 1 | Milk | |
| Caramel----- | ||
| 5 tablespoons | 75ml | Sugar |
| 5 tablespoons | 75ml | Water |
** See recipe for Crème 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 Crème 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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