Floating Island - {Oeufs A La Neige} Recipe - Cooking Index
Floating Island - {Oeufs A La Neige} Recipe - Cooking Index
Oeufs a la neige is an excellent and easy to make desert. Served in an attractive bowl, it looks as good as it tastes. A few pointers: Scald milk in a chicken fryer, because the high wall of a regular saucepan would make the poaching of the egg whites difficult. For shaping the beaten egg whites and dropping them in the milk, first dip spoon in warm water -- this will prevent the egg whites from sticking to the spoon. Do not poach more than 4 spoonfuls at a time so that egg whites will have room to expand and will not break.
Cuisine: French| 2 1/2 cups | 592ml | Milk |
| 1/3 cup | 65g / 2.3oz | Granulated sugar |
| 1/2 teaspoon | 2.5ml | Grated lemon rind |
| 3 | Eggs | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 cup | 49g / 1.7oz | Powdered sugar |
| 1 teaspoon | 5ml | Cornstarch |
Scald milk in a large pan. Add granulated sugar and lemon rind. Cover. Take pan off heat.
Separate eggs. Beat egg whites with salt until foamy, then gradually beat in powdered sugar, beating until stiff. Return pan to heat and bring milk to boil. Lower flame and keep at gentle simmer.
With kitchen spoon, lift spoonfuls of beaten egg whites and drop them into the milk. Cook for 1 1/2 minutes. Turn egg whites and cook other side for 2 minutes. Remove eggs with perforated spoon and drain on dry cloth.
In top of double boiler, combine egg yolks with cornstarch, gradually stirring in warm milk from pan. Place over boiling water and cook, stirring constantly, for 5 minutes, or until mixture begins to thicken. Pour mixture into serving bowl. Chill. When ready to serve, float the cooked egg whites on it.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958
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