Consuming Passions - Worldwide Events Managers

Snow Eggs

Serves: 4

Notes

A pavlova that’s not baked, but poached. Chef Brian Ferguson produced this on Consuming Passions. The French call it oeufs a la neige, I call it delicious.

Ingredients

• 2 fresh egg whites
• 2 Tbsp pure icing sugar
• 1 cup caster sugar
• 2 cups skim milk
• 1/2 tsp vanilla essence
• Fresh fruits to accompany

Method

Beat egg whites into stiff peaks. Add pure icing sugar gently while still beating. This will strengthen the eggs so they do not collapse when the caster sugar is added. Pour caster sugar onto a baking tray and spread out evenly. Place tray in oven at 180C for 7 to 10 minutes until sugar is hot on the surface – but not coloured as this will discolour the eggs. Skim the hot surface of sugar with a spoon and add gently to the egg whites, while still beating. Continue until all the sugar has been added and glossy stiff peaks have been formed. Simmer milk in saucepan adding vanilla essence. It should not boil. Using two dessert spoons, shape some egg white mixture into egg shapes. Place one at a time carefully in milk and allow to poach, basting with the milk. Turn over and baste again. They will only take a couple of minutes each to poach. Remove with a slotted spoon and drain on a tea towel. Serve with fresh seasonal fruits.