I’ve
wanted to try to make this for a while, and what better time to have a
go at Oeufs á la Neige (“Snow Eggs”) than on Christmas Eve? This dish of
poached quenelles of meringue coated with caramel and floating on crème Anglaise is a
favourite of my brother, and anything involving custard always wins my vote.
Although my quenelle-forming skills may have been a little rusty, I have to say that I’m
rather pleased with how it turned out. And hey, the proof of the pudding and
all that! We could have drunk a Sauternes, a Tokaji or even a Cognac or a Grappa with it, but I have to admit that we enjoyed it on its own in anticipation of the overindulgence that is so typical of the following day.
Happy Christmas everyone!
