Floating Island, by Steve West
Ingredients
Meringue
- 6 egg whites (room temperature)
- 1/16 teaspoon cream of tartar
- 1 ½ cups whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Creme Anglaise
- 2 cups light cream or half and half
- Contents of 1 vanilla bean cut lengthwise and scraped out
- 2 eggs
- ½ cup granulated sugar
How to make meringue
Beat egg whites on low speed, while mixing in the cream of tartar, and sugar, one tablespoon at a time. Make sure the dry ingredients are completely incorporated into the egg whites, and then increase the beater speed to medium-high and whip the mixture until the meringue forms stiff, glossy peaks.
How to make Eggs in Snow
In a medium pan set over low-medium heat, bring the milk, 2 tablespoons sugar, and vanilla extract just to simmering. Gently spoon the meringue into the simmering milk. Allow the meringue to poach for 3 minutes and then carefully transfer the snow eggs onto chilled dessert plates pooled or dressed with Creme Anglaise.
This snow eggs recipe makes 6 to 8 servings.
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