Floating Island - (Oeufs A La Neige) Recipe - Cooking Index
Floating Island - (Oeufs A La Neige) Recipe - Cooking Index
Oeufs a la neige is an excellent and easy to make desert. Served in an attractive bowl, it looks as good as it tastes.
Cuisine: French| 2 1/2 cups | Milk | |
| 1/3 cup | Granulated sugar | |
| 1/2 teaspoon | Grated lemon rind | |
| 3 | Eggs | |
| 1/4 teaspoon | Salt | |
| 1/4 cup | Powdered sugar | |
| 1 teaspoon | Cornstarch |
Scald milk in a large pan. Add granulated sugar and lemon rind. Cover. Take pan off heat.
Separate eggs. Beat egg whites with salt until foamy, then gradually beat in powdered sugar, beating until stiff. Return pan to heat and bring milk to boil. Lower flame and keep at gentle simmer.
With kitchen spoon, lift spoonfuls of beaten egg whites and drop them into the milk. Cook for 1 1/2 minutes. Turn egg whites and cook other side for 2 minutes. Remove eggs with perforated spoon and drain on dry cloth.
In top of double boiler, combine egg yolks with cornstarch, gradually stirring in warm milk from pan. Place over boiling water and cook, stirring constantly, for 5 minutes, or until mixture begins to thicken. Pour mixture into serving bowl. Chill. When ready to serve, float the cooked egg whites on it.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin
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