Snowy Cream Anglaise

Ingredients for Snowy Cream Anglaise

Instructions for Snowy Cream Anglaise

To prepare the Snowy Cream Anglaise recipe, please follow these instructions:

Start cooking the cream. Boil milk with 2/3 of sugar and bring the grains from the vanilla bar until the sugar is melted. Whip the egg yolks lightly with the rest of the sugar and add the boiling milk gradually after sharp whipping. Pour the cream back into the pan and just boil while stirring. Take it from the heat and cool the cream completely.

Boil water in a flat-bottomed pot. Whip the whites almost stiff, add half of the sugar and whip until they are completely stiff. Turn the rest of the sugar in. Dip the heat on the water to keep it under boiling point. Form buns of marengsen with a spoon and "put" them on the water and "boil" them 4 minutes before turning and boiling accordingly on the other side. It's important that the water does not start boiling with real bubbles, so the eggs will go ice-cream. Take the eggs with a casing and put them on a dish or soapy paper for cooling. Distribute the cold cream into 4 deep plates and place the cooled snow eggs on the cream. Boil a caramel of syrup and sugar until the sugar is melted. And the caramel is light brown. Take the pot off the heat and sprinkle the hot caramel on. Set cold for serving.