Oeufs à la neige

Oeufs à la neige

Floating islands

By
From
French Lessons
Cooking time
5 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
French meringue
see method for extra ingredients

Method

  1. Bring a large saucepan of milk to a gentle simmer. Use 2 hot dessert spoons to shape the French meringue into quenelles and drop into the hot milk. Poach around 4 at a time, for 3–5 minutes, turning them in the milk so they poach evenly. Use a slotted spoon to remove the meringues from the milk and leave to dry on a clean tea towel.
  2. To serve, fill a shallow dessert bowl or individual serving bowls with a pool of frothy vanilla crème anglaise and float the soft meringues on top.
  3. This dessert can be made ahead of time and kept in a cool place until ready to serve. As a final flourish, swirl some berry coulis into the custard or accompany with fresh berries or stone fruit.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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