Snow Eggs With Chocolate Sauce Recipes

SNOW EGGS WITH CHOCOLATE SAUCE

Steps:

• Eggs:.
• Beat the egg whites until frothy, then very slowly add in the sugar, a little at a time while continuing to beat.
• Keep beating until all the sugar is absorbed.
• Have ready a bowl of very hot water and two tablespoons.
• On stove top have a deep frypan of simmering water. (Not boiling).
• Dip the two spoons into the bowl of water then into the meringue mixture and shape into large eggs between the two spoons.
• Carefully slide the eggs into the simmering water.
• Poach 1 1/2 to 2minutes, then carefully turn over and poach for another 1 1/2 to 2 minutes.
• Remove the snow eggs from the water with a slotted spoon and drain on a clean tea towel or paper towels.
• When they have cooled, place on a plate and refrigerate until ready to serve.
• Sauce:.
• Melt the chocolate in a pan over simmering water or carefully in microwave.
• Stir in cream to get the consistency you like.
• To Serve:.
• Place the snow eggs into individual serving dishes, top with lots of chocolate sauce and a dollop of whipped cream. Sprinkle with chopped nuts if desired. Also nice with a scoop of ice cream under the snow eggs.
• NOTE:.
• Do not let the water boil when poaching the eggs as they will break up. Also make bigger eggs than you think they need be as they tend to shrink a little on poaching.

SNOW EGGS WITH PISTACHIO CUSTARD AND CHOCOLATE DRIZZLE

Steps:

• Peel and dry pistachios:
• Preheat oven to 350°F.
• Drop nuts into boiling water and cook 2 minutes. Drain in a colander and transfer to a bowl of ice and water to stop cooking. Drain in colander again. Peel off skins and pat nuts dry, then spread in 1 layer in a shallow baking pan.
• Bake in middle of oven until dry and lightly toasted, about 7 minutes, then cool. Coarsely chop 2 tablespoons nuts and leave remaining nuts whole.
• Make pistachio cream:
• Finely grind whole pistachios with 2 tablespoons sugar in a food processor. Add 3 tablespoons milk and process to a paste. Blend in 5 tablespoons milk and transfer pistachio cream to a bowl. Chill, covered, 8 hours.
• Make "eggs":
• Whisk together 2 tablespoons sugar and remaining 3 1/2 cups milk in a deep 12-inch skillet and bring to a bare simmer (milk should steam but not bubble).
• While milk is heating, beat whites with lemon juice and a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Gradually beat in 1/2 cup plus 2 tablespoons sugar, a little at a time, and beat until meringue just holds stiff peaks.
• Using an oval-shaped ice cream scoop or an oval soupspoon, form 8 meringue "eggs," gently dropping them as formed into milk mixture (keep milk at a bare simmer). Poach meringues until set on bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more. Transfer with a slotted spoon to a plastic-wrap-lined shallow baking pan and make 8 more meringues in same manner.
• Make custard:
• Pour poaching liquid through a very fine sieve into a large glass measure. Whisk together yolks, remaining 2 tablespoons sugar, and a pinch of salt in a 2-quart heavy saucepan, then slowly add poaching liquid, whisking constantly. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it's thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer (do not boil).
• Pour custard into a metal bowl and stir in pistachio cream and almond extract. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Pour custard through very fine sieve into another bowl, pressing on and discarding solids.
• Assemble dessert:
• Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
• Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top. Drizzle chocolate over meringues and custard and sprinkle with chopped pistachios.

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.