a la Neige
Veg CD DP
4 Cold Desserts Vegetarian
Gluten Wheat free
fl.oz. Single Cream
Strip of Orange Peel
Vanilla Pod, split
In a heavy saucepan, combine 300ml/10 fl. oz. of the milk with the cream,
sugar, orange peel and vanilla pod. Bring the mixture
slowly to the boil, stirring constantly. Remove
from the heat and leave, covered, to infuse for 30 minutes. Remove
the orange peel and vanilla pod.
Blend the cornflour smoothly with a little of the cooled cream mixture. Stir the
blended cornflour into the rest of the cream mixture
and bring to the boil slowly, stirring
constantly. Simmer for 2-3 minutes then remove from the heat and allow to
cool a little.
Beat the egg yolks lightly in a bowl. Add the cream mixture in a very thin
stream, beating vigorously. Return the mixture to the
saucepan and cook over low heat, stirring
constantly, until the sauce coats the back of a spoon. Do not let it boil.
Put the sauce aside to cool, stirring it occasionally to prevent a skin forming
To prepare the 'islands', combine the remaining milk with
pt water in a wide, deep pan. Bring the milky water to the boil and reduce
the heat to a bare simmer. Meanwhile, add a pinch of salt to the egg whites
and whisk until soft peaks form. Gradually whisk in
the caster sugar and continue whisking to a
stiff, glossy meringue.
Take up an eighth of the meringue mixture on a large spoon, shape it into a
mound and drop on to the surface of the simmering
milk. Cook 3 or 4 islands at a time, for 4
minutes, turning them over with a fork half way through. Do not overcook,
or they will disintegrate. As soon as it is ready, lift each island out with
a slotted spoon and lay on a wire rack to drain.
Pour the sauce into a glass serving dish and place the islands gently on top.
Chill until ready to serve.
Dessert Recipes |
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