*  Exported from  MasterCook  *
 
                                EGG SNOWBALLS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       x            Creme Anglaise **
                         -----QUENELLES-----
   10       lg           Egg whites
    1       ea           Bean, vanilla
    2       oz           Sugar
    1       qt           Water OR
    1       qt           Milk
                         -----CARAMEL-----
    5       tb           Sugar
    5       tb           Water
 
      ** See recipe for Creme Anglaise.
   
      In a large bowl, whip the egg whites until they are very stiff.
   Add the vanilla bean paste.  Add sugar (amount of sugar varies - it has
   to bind the eggs).
   
      In a large saucepan, heat (but do NOT boil) milk or water.
   
      Shape the beaten egg whites into quenelles and float them in the
   liquid to poach gently.  After 2 minutes, turn the egg puffs with a
   spoon dipped in cold water.  Cook for 3 more minutes, then remove to a
   baking pan.  Drain the pan, and briefly reserve the quenelles.
   
      Boil the sugar and water in a saucepan until it forms caramel.
   
      Scoop Creme Anglaise into the bottoms of your serving bowls and
   then place a quenelle in each bowl.  Sprinkle with roasted almonds and
   top with caramel sauce.  Garnish with fresh fruit of the season.
   
        Source: Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
  
 
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