Egg Snowballs
Egg Snowballs, a desserts recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Egg Snowballs
Ingredients
- 1 x Creme Anglaise **
Quenelles
- 10 lg Egg whites
- 1 ea Bean, vanilla
- 2 oz Sugar
- 1 qt Water OR
- 1 qt Milk
Caramel
- 5 tb Sugar
- 5 tb Water
Method
- ** See recipe for Creme 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 Creme 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.
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