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| Chocolate snow eggs |
Ingredients
(For 6 people)
You need:
2 1/3 cups whole milk
6 eggs, separated
1 vanilla bean, split open and seeds scraped out
3 green cardamom pods, crushed
1/2 cup blond cane sugar
3.5 oz dark chocolate, 64% cocoa, finely grated
2 tablespoons caster sugar
2 teaspoons cornstarch, sifted*
Cocoa powder, to dust
Note: using cornstarch makes the custard thicker. It’s not necessary, and I don’t always use it.
Cooking Instructions
Steps:
In a pot, combine the milk, vanilla pod and seeds, and cardamom pods and seeds. Bring to a boil and then stop the heat. Cover and let infuse for 30 minutes. Filter the milk and reheat it.
In the bowl of a stand mixer, beat the egg yolks with the sugar until light and pale in color.
Pour the milk slowly while beating.
Stir in the chocolate and mix until the chocolate is melted.
Stir in the cornstarch and cook on low to medium heat, stirring, never leaving the cream boil but until it thickens. Let cool and refrigerate, covered, until ready to use.
In the bowl of your stand mixer, beat the egg whites with a pinch of salt. When they form soft peaks, add the caster sugar gradually while continuing to beat.
In a pot, heat a large volume of water. When it’s reaching boiling point, reduce the heat so that the water simmers. Drop a large tablespoon of egg whites in the water and cook for 30 seconds on each side. Remove with a slotted spoon and place on a paper towel. Repeat with the rest of egg whites; set aside.
Serve the egg whites on top of the chocolate custard and dust with cocoa powder.
Le coin français
Oeufs à la neige au chocolat
by Hogan Courrier |
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