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Oeuf's la Neige (Snow Eggs)

Method

  • Bring the cream and vanilla bean seeds to the boil in a small heavy-bottomed pot. Then remove from heat and set aside for 30 mins.
  • Beat the egg whites until soft peaks form.
  • Add 200 gm sugar, little by little, continually mixing until stiff peaks are formed.
  • Then beat in the vanilla essence.
  • Shape the mixture into egg shapes using two tablespoons. Then poach in just simmering water for 2-3 mins, being careful not to overcrowd the pot. Turn over and cook for another 2-3 mins. Drain well and cool on kitchen paper towels.
  • To make the caramel, heat 125 gm sugar in a heavy-bottomed pot until it turns a deep caramel colour. Don't stir!
  • Then add the orange zest and Grand Marnier.
  • To make the crème anglaise, bring the cream back to the boil and then strain.
  • Whisk the egg yolks with the remaining sugar until pale and thick. Gradually add the strained cream, continually mixing. Then return to the pot and cook over a low heat until the mixture thickens slightly and coats the back of a wooden spoon. Remove from heat and mix in the passionfruit.
  • To serve, spoon a little crème anglaise onto individual plates, top with a Snow Egg and spoon caramel sauce over.

Ingredients

  • 500 ml cream
  • seeds of ½ vanilla bean
  • 6 eggs, separated
  • 425 gm white sugar
  • a few drops of vanilla essence
  • grated rind of 1-2 oranges
  • a splash of Grand Marnier
  • pulp of 3-4 passionfruit

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm