Snow Caps

In this dessert, egg whites come to the forefront, floating like small islands in the middle of English cream. Hence, they are originally called floating islands. This is actually a classic French dessert. French grandmothers make this dessert at home, and it is also prepared in Michelin-starred restaurants.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Caramel

  • 100 g Sugar, white

  • pieces Water

  • 6 pieces Egg, egg white, fresh

  • pieces Lemon, fresh, without shell

  • 80 g Sugar, white

  • 1 l Milk, whole milk

  • 1 teaspoon Vanilla, extract, imitation

  • 10 pieces Egg, egg yolk, fresh

  • 80 g Sugar, white

Steps

  1. First, beat the egg whites and lemon juice. About halfway through beating, gradually start adding sugar. The sugar stabilizes the meringue and maintains the beautiful structure of the egg whites. Beat the egg whites until you get a nice peak at the end of the whisk.

  2. Next, make the vanilla cream. Pour a liter of whole milk into a pot and add a teaspoon of good vanilla essence. Bring to a boil to extract as much flavor as possible, then reduce the heat and start adding the beaten egg whites to the milk. Scoop them with a spoon dipped in hot water. Now set the stove to the lowest setting; the snow caps should steam or cook only in steam so that the meringues do not fall apart. This will give them a special soft texture. Cover the pot with a lid and let the caps cook slowly for 7 to 10 minutes. Then, remove them from the pot with a slotted spoon and let them dry on parchment paper.

  3. Then, finish the vanilla or English cream, which is the base for many desserts. Whisk the egg yolks and sugar until frothy. Gradually add the hot vanilla milk in which we cooked the snow caps (if we added the yolks to the milk, we would get scrambled eggs). Return to the stove on medium heat until the cream starts to 'thicken'. It is ready when it coats the back of a spoon. Cool the cream, then add the meringue caps to the cooled vanilla cream and place everything back in the refrigerator.

  4. The final step in preparing the dessert is the caramel cream. Mix 100g of sugar with a little boiling water. Cook on medium heat until you get a dark caramel (about 170 degrees Celsius). Optionally, add a few drops of lemon juice to the caramel at the end.

  5. Serve the meringue caps and vanilla cream on plates. Drizzle with caramel and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 122.66 kcal
  • Fat: 4.83 g
    • Saturated Fat: 1.63 g
  • Carbohydrates: 13.26 g
    • Sugars: 13.59 g
  • Protein: 4.83 g
  • Fiber: 0 g