Mama
Snow Balls
6 large egg whites
1/2 c granulated white sugar
2 c whole milk
1 vanilla pod or 1 ts vanilla extract
With an electric mixer, beat the egg whites and sugar until glossy to medium peak stage meringue.
In a large shallow saucepan, heat the milk on medium, add the vanilla pod. Scoop up a heaping spoonful of the meringues. With a second spoon, shape an oval and slide it into the simmering milk. Repeat and form a few more balls, but do not overcrowd them. Flip each on gently and poach them for another minute. With a slotted spoon, remove the floating islands to a tray. They will deflate a little. Poach the remaining meringues in batches.
Caramel
3/4 c sugar
Add sugar and two tablespoons water to a saucepan. Set over medium heat and watch as the sugar melts. When it turns a caramel color remove from heat. Drizzle over each meringue.
Garnish
Toasted slivered almonds
2 ts cocoa-as an alternative to caramel
Creme Anglaise
6 large egg yolks
1/2 cup sugar
2 cups whole milk- the same used to poach the meringues
1 c cream
1 ts vanilla extract
Bring the milk and the cream to a simmer in a heavy sauce pan, then remove from heat.
In a medium bowl, whisk the yolks and the sugar with the mixer until pale. Drizzle in a little of the hot milk and wisk- this will temper the yolks so they won’t curdle. Gradually whisk in all the milk and return to the sauce pan. Stir over a low heat constantly with wooden spoon until the custard thickens sufficiently to coat the back of the spoon- about IO minutes. If you run your finger down the spoon, a track should remain. Remove from heat, stir in the vanilla.
To serve, either pour the creme in a platter and top with the snow balls or make individual portions. Sprinkle with toasted slivered almonds.
Alternately to caramel, you can mix half cup of the creme anglaise with two teaspoons cocoa powder. Drizzle over the desert.