Egg Snowballs
By: Anonymous
Published: Friday, February 12, 2010 - 12:34am

Ingredients




Creme Anglaise **
10 lrgs Egg whites
1 Bean, vanilla
2 ounces Sugar
1 quart Water OR
1 quart Milk
5 tablespoons Sugar
5 tablespoons Water

Preparation

1 ** See recipe for Creme Anglaise. 2 In a large bowl, whip the egg whites until they are very stiff. 3 Add the vanilla bean paste. Add sugar (amount of sugar varies - it has to bind the eggs). 4 In a large saucepan, heat (but do NOT boil) milk or water. 5 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. 6 Boil the sugar and water in a saucepan until it forms caramel. 7 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.