Snow Eggs

Slowly beat the egg whites, then add a little salt and beat at full speed until stiff. Fold in the sugar briefly.

Heat the water in a shallow saucepan and lightly roll. Form the snow into large dumplings and place them in the water. After two minutes, turn the dumplings to the other side and continue to cook for two minutes. Remove the dumplings, drain them on paper towels and place them on the vanilla sauce.

For the custard:

Whisk the egg yolks and sugar over a bain-marie until creamy. Bring the whipping cream to a boil with the vanilla pod scraped out, remove the vanilla pod and gradually add the whipping cream to the eggs form – stirring constantly.

When everything is well combined and has thickened a tiny bit, pour the amount into a saucepan and bring to a boil. Depending on your mood, you can sprinkle roasted, finely chopped almond kernels over the finished sauce.

[Fellow cooks noted that fruit and chocolate, respectively, made this even more rounded].

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