Snow Eggs Great British Baking Show Food

FLOATING ISLAND (SNOW EGGS)

Steps:

• Separate the egg whites and egg yolks.
• Beat the egg whites until stiff, then add ⅛ cup/20g of sugar and continue beating for 1 minute.
• Bring the milk to a boil and lower the heat to medium. Make large egg white pieces using 2 tablespoons. Dip them one by one into the milk and poach them for about 1 minute on each side. Place them on a plate covered with paper towel.
• Scrape the vanilla bean and add the pods and seeds to the milk. Bring to a boil. Take off heat and infuse for a few minutes.
• Sieve the milk into a bowl.
• In another bowl, whisk the yolks with ½ cup/100g of sugar until the mixture becomes pale yellow.
• Gradually pour the hot milk over it and put this mixture in another large saucepan.
• Heat over medium heat without stirring until thickened. Pour into large bowl and let cool. Set aside in the refrigerator.
• Heat ½ cup of sugar with 2 tablespoons of water in a saucepan for a few minutes until the sugar begins to melt and turns into a golden syrup.
• Assembly
• Divide the custard into ramekins or cups. Place an egg white piece over the custard.
• Then drizzle with caramel over the egg white and sprinkle with lightly toasted almonds.
• Serve immediately.

OEUFS A LA NEIGE (SNOW EGGS)

Steps:

• Put the milk and cream in a skillet and add six tablespoons of the sugar. Bring to the simmer, stirring, and let simmer until the sugar is dissolved. Add the vanilla and blend.
• Beat the egg whites until they are almost stiff. Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
• Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk. Make a few at a time for a total of 10 or more. Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side. Cook 30 to 40 seconds on the second side and remove the ovals. Drain on absorbent paper towels. Continue until all the meringue has been shaped into ovals and cooked.
• Strain the milk.
• Put the egg yolks in a saucepan. Beat the egg yolks until they are light and lemon- colored and pour in the strained milk. Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon. When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
• Meanwhile, combine the remaining sugar with the water in a heavy saucepan. Cook until the sugar becomes caramel-colored and then dark amber in color. Take care not to burn it.
• Before the caramel sets, pour it in a thin thread on top of the oval meringues. Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.