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Oeufs a la Neige Veg CD DP 90mins
Serve 4 Cold Desserts Vegetarian Gluten Wheat free
Ingredients: 300ml/10 fl.oz. Milk 210ml/7 fl.oz. Single Cream 50g/2oz Sugar 1 Strip of Orange Peel 1 Vanilla Pod, split 1 teasp Cornflour 3 Eggs, separated 50g/2oz Caster Sugar
Instructions
1. 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.
2. 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.
3. 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 on top.
4. To prepare the 'islands', combine the remaining milk with 600ml/1 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.
5. 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.
6. Pour the sauce into a glass serving dish and place the islands gently on top. Chill until ready to serve.
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