Egg Snowballs

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[edit] Description

[edit] Ingredients

• 1 x Creme Anglaise
• 10 lg egg whites
• 1 ea Bean, vanilla
• 2 oz Sugar
• 1 qt water OR
• 1 qt milk
• CARAMEL
• 5 tb Sugar
• 5 tb water

[edit] Directions

1. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add Sugar (amount of Sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently.
2. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the Sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl.
3. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season.