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Thursday, 29 June 2017

Pineapple + Snow Eggs

A snow egg = a sweet, light, fluffy cross between a poached egg, a marshmallow and a meringue!

I’ve been reading about snow eggs and admiring desserts that have been shared on social media. It’s time for a pineapple version . . . the recipe for the snow eggs is from taste.com (with the raspberries replaced by pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus the garnish, Anne
Pineapple Snow Eggs

http://www.taste.com.au/recipes/snow-eggs-oeufs-la-neige/39a82b71-23a2-4a2b-b3bf-7a9191eac663

Ingredients: 1 litre milk; 1 vanilla bean; 150g (2/3 cup) caster sugar; 8 eggs, separated; 350g icing sugar (2 ¾ cups), sifted, plus extra, to dust; 220g raspberries, to serve: toasted flaked almonds, to serve

Method:

Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in a large, wide saucepan or deep frying pan and slowly bring almost to the boil.

Step 2 Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.

Step 3 Remove vanilla bean from milk and reserve, keeping milk at a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons, scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each side, then transfer to tray. Meringues will keep at this stage for up to 2 hours. Makes about 24 meringues.

Step 4 Strain milk into a clean saucepan and add scraped seeds from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Do not boil. Custard can be served immediately or refrigerated until ready to serve.

Step 5 To serve, spoon custard among 8 glass or china bowls, top with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little extra icing sugar.

The Jean Bowring Cookbook 1970 Sydney


First course appetiser cocktails: Pineapple mint cocktail

1 fresh pineapple; ½ cup sugar; ½ cup water; 1 cup fresh mint leaves; sherry to taste; glacé cherries and mint sprigs for garnishing

Peel and core the pineapple and cut into cubes. Combine the sugar and water in a saucepan, and stir over medium heat until the sugar dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed or chopped mint leaves, then cover and let stand until cold. Strain and add 1 tblsp of sherry.

Place the pineapple cubes in individual serving dishes and spoon over the liquid, adding a little more sherry if liked. Top each with a glacé cherry and a mint sprig.

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