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
