Oeufs!?
when asked to bring a dessert to christmas dinner - i thought back to my repetoire of desserts from my catering days. and one of my favorites to make - and a real crowd pleaser - was a french delight called ‘oeufs a la neige’ ( eggs in snow ) - better known to us as floating islands.
so i got out my favorite book from my catering years - yes ! ‘entertaining’ by martha stewart ! ( and i admit that of the hundreds of cookbooks i have- i still like to refer to martha for certain recipes ).
and with 4 simple ingredients i made a fantastic dessert - and all within 1 1/2 hours.
whip egg whites with sugar = glossy meringue.
poach spoonfuls in simmering milk - 2-3 minutes on each side.
to make the creme anglaise ( custard sauce ) use the egg yolks - more milk - sugar and vanilla bean. ( not pictured).
easily assembled at the party-caramelize sugar & swirl to cover the meringues- i’m a bit heavy handed on the caramel because it is so good. it’s a lovely concoction of rich custard - airy meringue and hard crack caramel.
you can guess which was the first to go ! so if you are interested in creating a floating island - you know where to go - just ask martha ! it’s a good thing !
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