Ed started his cooking journey making classic desserts, so he’s always happy to revisit the good ol’ days when he can. Tonight, he’s making Snow Eggs, which sound difficult to make, but actually only requires three little steps. For all its fancy roots, it’s quite simple and inexpensive enough to be perfect for any family meal. No, make that every family meal.
Ingredients
Method
Whisk egg whites and cream of tartar in a stand mixer on medium speed until foamy, then increase speed to high and whisk to soft peaks. Add 180g of the caster sugar, 1 tablespoon at a time, whisk until a thick, glossy meringue forms. Whisk in 1 teaspoon of the vanilla.
Put cinnamon, lemon zest, 100g of the sugar and 1 litre of water in a saucepan on high heat. Boil for 2 minutes, then reduce heat to low. Using a large kitchen spoon dipped in water, make an egg-shaped scoop of meringue, then drop gently into simmering water. Repeat to make 4 in total. Cook for 5 minutes, turning, until firm. Scoop with a slotted spoon onto a plate and set aside.
Combine milk and rosewater in a saucepan and bring to a simmer. In a bowl, whisk egg yolks, remaining vanilla and remaining sugar until pale and creamy. Gradually stir in warm milk, then return to saucepan and cook, stirring, until just thick enough to coat the spoon. Strain into a bowl set over an ice bath.
Spoon custard into shallow coupes, then top with meringues. Serve with syrup, pistachios and rose petals.
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