Strawberry Blessed Snow with Custard Sauce
Experience a symphony of flavors and textures with Strawberry Blessed Snow with Custard Sauce, a show-stopping dessert that combines pillowy poached meringues, luscious vanilla-infused custard, and juicy fresh strawberries. This elegant treat, perfect for special occasions or indulgent evenings, highlights silky-smooth custard made from egg yolks and whole milk, paired with cloud-like "snow" crafted from whipped egg whites gently poached to perfection. The fresh strawberries add a burst of natural sweetness and vibrant color, while a delicate dusting of powdered sugar and optional mint garnish elevate the presentation. Quick to prepare yet utterly decadent, this dessert is a celebration of classic French-inspired techniques with a touch of modern flair. Enjoy a restaurant-quality experience at home with this irresistibly light and flavorful recipe!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 large Egg whites
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 500 ml Whole milk
- 4 large Egg yolks
- 50 grams Granulated sugar (for custard)
- 1 whole Vanilla bean (or 1 teaspoon vanilla extract)
- 250 grams Fresh strawberries, hulled and sliced
- 10 grams Powdered sugar
- 2 sprigs Fresh mint (optional, for garnish)
Instructions
Step 1: Prepare the meringue. In a clean mixing bowl, beat the egg whites with a hand or stand mixer on medium speed until soft peaks form.
Step 2: Gradually add the sugar (100 grams), one spoonful at a time, while continuing to beat. Increase the mixer to high speed and beat until stiff, glossy peaks form. Mix in 1 teaspoon of vanilla extract.
Step 3: Heat a large saucepan with water to a gentle simmer. Using two spoons, shape the meringue into oval quenelles and gently lower them into the simmering water. Poach the meringues for 1-2 minutes on each side, carefully flipping them once.
Step 4: Remove the poached meringues with a slotted spoon and place them on a paper towel-lined plate to drain. Repeat with the remaining meringue mixture.
Step 5: To make the custard sauce, heat the milk (500 ml) in a medium saucepan over low heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. If using vanilla extract, add it later in Step 7.
Step 6: In a separate bowl, whisk the egg yolks and sugar (50 grams) until pale and creamy. Gradually whisk the hot milk into the egg yolk mixture in a slow stream to temper the eggs.
Step 7: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil. Remove from heat and stir in vanilla extract if not using a vanilla bean. Strain the custard through a fine-mesh sieve into a clean bowl. Let it cool slightly, then chill in the fridge if desired.
Step 8: To serve, spoon the custard sauce onto serving plates or bowls. Carefully place one or two poached meringues on top of the custard.
Step 9: Arrange the fresh sliced strawberries around the meringues. Dust the meringues lightly with powdered sugar and garnish with fresh mint if using.
Step 10: Serve immediately and enjoy this heavenly dessert!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 49.8 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 183 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
