Blog-checking lines: The January Daring Cooks Challenge will ensure that no matter where in the world you are, you will have a bit of snow! Kim from Ask a Foodie challenged us to make Ouefs à la Neige, or “Eggs in Snow”. I made floating islands using fructose.
I am one of those people who actually loves to shop. One who can lose oneself in a shopping centre, spending hours looking at what each store has to offer. I am also one of those people who hates crowds. So, December is a very trying time for me. I spend as little time in the shops as possible, as they are always full of people. This is good for our local stores but not for me! I keep a running shopping list of what I need and when I am desperate for one item on the list I pack my shopping bag with my wallet and phone and walk the block down to the local Woolworths.
The other day some gentleman (and I use this term loosely) was shopping with his child. They took up an entire aisle, without leaving space for anyone to pass. The first time this happened I waited patiently and they ignored me. The second time I actually said something! And to make it worse, they had a staff member assisting them in blocking the path. My usually pleasant shopping experience was anything but pleasant with having to navigate my way through crowds of people who are oblivious to others.
When making Floating Islands you have to give the meringues space to poach. I did mine one at a time, not crowding the pan in any way to allow each fluffy white pillow of egg white to poach slowly and gently. The custard is made with a lot of sugar which makes it overly sweet when eaten alone, but with the snow egg added on top, the dish is perfectly balanced.
- 500 mls milk
- 4 eggs separated
- Pinch of salt
- 23 g fructose
- 1 vanilla bean split open and seeds removed
- 125 g fructose
- Place the milk into a medium size sauce pan
- Bring to the boil and reduce the heat to a rolling simmer
- Make sure at all times you do not let a skin form
- Place the egg whites into a stand mixer bowl with a pinch of salt
- Whisk until stiff peaks form
- Slowly add the fructose until glossy and firm
- Use wet serving spoons to quenelle the meringue
- Gently place the meringue onto the milk and poach for 2 minutes
- Gently turn over and poach for a further 2 minutes
- Place the cooked meringue onto kitchen cloth to dry
- Touch the meringues as little as possible
- Repeat this until you have cooked all the meringue
- Place the vanilla into the milk and leave to infuse
- Place the egg yolks and the fructose into a bowl
- Whisk until at the ribbon stage
- Whisk in half of the milk and return to the sauce pan
- Stir with a wooden spoon over a low heat for 5 minutes, until slightly thickened
- Strain into a pouring jug and set aside to cool completely
- Place into the fridge for an hour
- Pour the custard into a deep dish, or deep bowls
- Gently place the meringues onto the custard
- Serve immediately, or place into the fridge until you are ready to serve the dessert
What I blogged: