valentine's day recipe:

floating islands (oeuf a la neige)

ingredients

french meringue:
egg whites 4 pc
castor sugar 200 gm

crème anglaise:
milk 550 ml
egg yolks 4 pc
castor sugar 50 gm
vanilla pod 1 pc

french meringue production

1. Whisk the egg whites to soft peak stage
2. Whisk in the sugar, a little by little, after about ten minutes a smooth and shiny finish will be obtained,
3. Fold a little sifted icing sugar into the mixture
4. In a thick based pan, bring the milk to the boil and simmer
5. Gently shape the meringue into quenelles with two dessert spoons
6. Poach the quenelles in the simmering milk, drain them and put them to one side
7. Strain the milk into a clean pan

crème anglaise production

1. Place the yolks and sugar into a bowl and mix well
2. Bring the milk with the vanilla pod split lengthways to the boil
3. Temper the egg mixture by slowly adding half the hot milk to it while constantly stirring.
4. Stir the tempered egg mixture into the remaining hot milk, and continue to cook over medium heat stirring constantly, until the mixture thickens slightly and coats the back of a spoon
5. Cool the Anglaise in a bowl over ice
6. Serve two poached quenelles per portion floating in a dessert bowl of Crème Anglaise
7. This dish is traditionally garnished with spun sugar

chef notes:

 

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