Egg Snowballs with Caramel Sauce & Fruit

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.