Oeufs à la neige
Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.
Crème anglaise (4 portions)
300ml Milk (whole)
300ml Whipping cream
1 Vanilla pod
6 Egg yolks
100g Sugar (caster)
Heat the milk/cream with the vanilla to infuse. Pour over the whisked egg yolk + sugar mix.
Pour back into the pan and cook till it coats the back of a spoon, if you have a probe you are aiming for 82C
Dry caramel (4 portions)
100g Sugar (caster)
50g Hazelnuts
In a pan cook the sugar until you get a dark caramel. Pour over the cooked meringue. With the left over caramel add the hazelnuts and coat in caramel.
Meringue (1 large mould)
160g Egg white
320g Sugar (caster)
Whisk the eggs until foamy on a low speed.
Increase the speed and add the sugar one spoon at a time.
Once all the sugar is in, whisk to a medium peak.
Spray a mould with non-stick spray, fill the mould 2/3 of the way.
Bake in bain marie for 40-60mins at 130C no fan. The top should be lightly golden and meringue slightly firm and coming away from the edge of the mould.
Flip out immediately.
