Egg Snow Eggs Gisou

First, make the vanilla cream: Mix the egg yolks with the sugar cubes in a baking bowl and stir until creamy. Boil the milk with the scraped out pulp of the vanilla bean. Gently whisk the milk into the egg yolk mixture.

Pour into a saucepan, place on the stove and stir over low heat with a wooden spoon until the sauce becomes creamy. Transfer again to a suitable bowl and cool, stirring throughout.

For the beaten eggs, whip the egg whites until stiff, adding the powdered sugar just before they stiffen. Boil salted water in a saucepan and poach the egg whites in it, formed into large balls.

Drain the snowballs well, place them in an ovenproof dish, cover with the cream vanilla and sprinkle with the almond flakes.

Caramelize the lump sugar in a saucepan, pour the caramel sauce over the egg whites mold and bring to the table on the spot.

Tips:

Do not allow the sugar to brown while caramelizing, or it will have a bitter savory taste.

The empty vanilla pod can be made into vanilla sugar again with 50 g of sugar.

Entrée: tomatoes with goat cheese

Main course: Cabbage fish roulade

Additional course: Sweet fried potatoes

Dessert: Eggs “Gisou” **

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