| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Masterchefs, Frisco, Tmr |
4 |
Servings |
INGREDIENTS
|
|
Creme Anglaise ** |
| 10 |
lg |
Egg whites |
| 1 |
|
Bean, vanilla |
| 2 |
oz |
Sugar |
| 1 |
qt |
Water OR |
| 1 |
qt |
Milk |
| 5 |
tb |
Sugar |
| 5 |
tb |
Water |
INSTRUCTIONS
QUENELLES
CARAMEL
** 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”