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Egg Snowballs with Caramel Sauce and Fruit

 

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.
36

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

Creme anglaise**
Quenelles
10 large egg whites
1 each vanilla bean
*
2 ounces sugar
1 quart water
or 1 qt milk
*
Caramel
5 tablespoons sugar
5 tablespoons water

Directions

** See recipe below for Creme Anglaise.

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. See link at the end of this recipe for how to shape quenelles. Use a soup spoon instead of a dessert spoon to make a larger quenelle.

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.

Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 1511% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 0%
Sugars g
Protein 18g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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