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Oeufs a la neige
This dessert is also known as Floating Islands, for the meringues float on a sea of chilled custard.
What you need
- 3 eggs
- 600 ml milk
- 3-4 drops vanilla essence
- for the meringue
- 75 g caster sugar
- for the custard
- 25 g caster sugar
Method
Separate the eggs. Put the yolks in a bowl. Cover with 45 ml of milk and whisk together. This prevents any possibility of the outside of the yolks hardening while making the meringues.
Pour the remaining milk into a deep frying pan or shallow large pan. Add the vanilla essence or pod.
Whisk the egg whites until stiff, but do not allow them to become dry and crumbly. Beat in half the 'meringue' sugar. Then gradually fold in the remainder.
Heat the milk until it begins to bubble gently, the temperature is very important. If too cool, the meringues do not set properly.
Drop spoonfuls of the meringue mixture onto the milk and poach for 2 min. Carefully insert a fish slice under each meringue and turn them over.
Poach for 2 min on the second side, or until they feel firm when pressed very gently. Strain the meringues on a large wide sieve over a bowl, to catch any drips of milk and set aside.
Blend all the milk with the egg yolks. Add the remaining 25 g of sugar. Remove the vanilla pod, if using.
Cook the custard very slowly in the top of a double pan or in a basin over a pan of hot, but not boiling water for 10-12 min. Stir or whisk during the cooking period until thickened and smooth.
Pour the custard into a large shallow serving dish. Allow to cool. Top with the meringues. Chill well before serving
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Preparation 15 minutes Cook 14 minutes Waiting » 1 hour Chill 1 hour - 2 hours Total 1 hour, 29 minutes -
Energy 248 kcal/serving Fat 3.33 g/serving Carbohydrates 135.68 g/serving Glycaemic Index 48 Glycaemic Load 16.61 
Serving suggestion
Decorate with raspberries and a sprig of fresh mint.
Cook's tip
You could top the meringues with grated chocolate or crushed caramel or float soft fruit, like raspberries or small strawberries, on the custard between the balls of meringue.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1039 | 464 | 10475 | 8350 |
| Energy (kcal) | 248 | 111 | 2500 | 2000 |
| Protein (g) | 11.6 | 5.17 | ||
| Carbohydrate (g) | 33.9 | 15.2 | 345 | 275 |
| Fat (g) | 7.45 | 3.33 | 95 | 70 |
| Fat (saturated) (g) | 3.26 | 1.46 | ||
| Fibre (g) | 0.00 | 0.00 | ||
| Sodium (mg) | 146 | 65.4 | ||
| Salt (equivalent) (g) | 0.37 | 0.16 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 177 | 79.4 | 800 |
| Vitamin B-12 (µg) | 1.03 | 0.46 | 1 |
| Vitamin B-6 (mg) | 0.13 | 0.06 | 2 |
| Vitamin C (mg) | 1.74 | 0.78 | 60 |
| Vitamin D (µg) | 30.2 | 13.5 | 266 |
| Vitamin E (mg) | 0.46 | 0.20 | 10 |
| Zinc (mg) | 1.12 | 0.50 | 15 |
| Calcium (mg) | 243 | 108 | 800 |
| Folate (mcg) | 28.8 | 12.9 | 200 |
| Iron (mg) | 0.73 | 0.33 | 14 |
| Magnesium (mg) | 26.9 | 12.0 | 300 |
| Niacin (mg) | 0.19 | 0.08 | 18 |
| Pantothenic acid (mg) | 1.07 | 0.48 | 6 |
| Riboflavin (mg) | 0.52 | 0.23 | 1.6 |
| Phosphorous (mg) | 251 | 112 | 800 |
| Thiamin (mg) | 0.10 | 0.04 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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