EGGS ‘À LA NEIGE’ WITH PRALINE

INGREDIENTS (6 persons)

6 Eggs
380 grams of granulated sugar
150 grams pink pralines
½ litre of custard
½ litre of milk
1.5 litres water

THE METHOD

· In a large saucepan, place the water and milk. Heat until just simmering. Do not allow to boil

· Separate the eggs. In a very clean bowl, whisk the whites until forming stiff peaks. Gradually fold in 180 grams of the sugar until fully incorporated

· Using spoons, form quenelles of the mix. Poach in the milk for about 5 minutes. Remove with a slotted spoon and drain on kitchen paper. The quenelles should be firm to the touch

· In a frying pan, melt the remaining sugar mixed with a tablespoon of water until caramelised

· Serve the poached quenelles, sprinkled with the pralines and dressed with the caramel sauce, on a layer of custard

CUSTARD
In a bowl, combine 10 egg yolks, 250 grams of granulated sugar, and whisk until white
In a saucepan, boil 1 litre of milk with two split vanilla beans.
Remove from the heat and allow to infuse for 10 minutes
Boil the mixture, slowly adding the cream whilst stirring
Allow to thicken and pass through a ‘chinoise’ to remove any lumps
Allow to cool whilst stirring.
Serve warm


 

 

 

 


Reproduction même partielle interdite sans autorisation de Régis Bolatre

Site optimisé pour Internet Explorer version 5 et supérieures et pour une résolution de 1024 X 768