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Friday 25 April 2014

Oeufs à la neige

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Ingredients
Eggs, separated: 3 nos.
Castor sugar: 115 gms.
Egg, yolks: 2 nos.
Milk: 450 ml.
Rose water: 2 tbsps.
Mint sprigs: As required


Method
1.Whisk egg whites until stiff, gradually whisk in half the sugar until the mixture is
stiff and shiny.

2.Bring a large pan of water to a boil, then lower the heat and float dessert
spoonfuls of egg whites onto the water.

3.Poach for 2-3 minutes, turning them occasionally.

4.Remove them with a slotted spoon, transfer them to a tilted tray to drain off the
excess water.

5.Whisk all 5 egg yolks with the remaining sugar until thick.

6.Put the milk into a pan and bring to a boil.

7.Stir a little milk into the egg yolk mixture and then stir this egg mixture back into
the milk over a low heat.

8.Cook till it thickens slightly but do not boil.

9.Leave to cool and just before serving add the rose water and pour this custard
into serving bowls and float the egg meringues on top.

10.Decorate with mint sprigs

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