Egg Snowballs with Caramel Sauce and Fruit

1. 1

   ** See recipe below for Creme Anglaise.

2. 2

   In a large bowl, whip the egg whites until they are very stiff.

3. 3

   Add the vanilla bean paste.

4. 4

   Add sugar (amount of sugar varies - it has to bind the eggs).

5. 5

   In a large saucepan, heat (but do NOT boil) milk or water.

6. 6

   Shape the beaten egg whites into quenelles and float them in the liquid to poach gently.

7. 7

   See link at the end of this recipe for how to shape quenelles.

8. 8

   Use a soup spoon instead of a dessert spoon to make a larger quenelle.

9. 9

   After 2 minutes, turn the egg puffs with a spoon dipped in cold water.

10. 10

    Cook for 3 more minutes, then remove to a baking pan.

11. 11

    Drain the pan, and briefly reserve the quenelles.

12. 12

    Boil the sugar and water in a saucepan until it forms caramel.

13. 13

    Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl.

14. 14

    Sprinkle with roasted almonds and top with caramel sauce.

15. 15

    Garnish with fresh fruit of the season.

* Per serving · 4 servings · Values may vary.