OEUFS A LA NEIGE AU CHOCOLAT (FLOATING ISLAND WITH CHOCOLATE)
Provided by Nancy Harmon Jenkins
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Separate the eggs. Combine the yolks with 2/3 cup sugar. Beat until the yolks are very thick.
- Heat the milk to just below boiling. Add vanilla. Whisk the hot milk into the egg yolk mixture, stirring continuously. Place the mixture in the top of a double boiler, over but not in boiling water, and continue whisking until the mixture reaches approximately 180 degrees.
- Place in the refrigerator to cool.
- Beat the egg whites with about 1/4 cup sugar until very stiff.
- Fill two pans with water and place over high heat. Bring to a high simmer but not a boil. Lower the heat and, with a soup spoon, make little snowballs (about 15 or 16) from the egg whites. Poach each snowball in water - with two pans they can be done in two batches. The water must never boil. The egg-white balls should poach approximately 3 minutes on each side. Turn them with a fork.
- Drain the egg-white snowballs on a cake rack set over a bowl so any water will drain into the bowl.
- Place the snowballs on top of the cold custard. At the last minute melt the chocolate in a double boiler, over but not in boiling water, adding a little water, 2 to 3 tablespoons, to thin the chocolate. If there is a delay and the chocolate mixture thickens, reheat it, adding more water.
- When ready to serve, pour the chocolate mixture into a warm pitcher and pass to pour over the poached meringues and custard.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 8 grams, Sodium 132 milligrams, Sugar 43 grams, TransFat 0 grams
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