Eggs covered in snow inside the microwave

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Components

• 1 cup of milk (tea-sized)
• 1 cup of fresh cream from milk
• Four jewels
• Half a teaspoon of sugar

Mode of preparation

1. In a bowl, crack the eggs and separate the egg whites. Place the egg yolks in a medium bowl and reserve 3 of the egg whites in a separate bowl to make meringue. Store the fourth egg white in a lidded container in the refrigerator for up to 2 days or freeze it for up to 1 month for future use.

1. Combine 1⁄4 cup of sugar with the egg yolks and beat thoroughly using a wire whisk. In a medium saucepan, blend the milk, cream, and remaining sugar.
2. Place the pan over low heat, stirring occasionally with a silicone spatula to heat evenly without forming a cream. When the first bubbles appear, take it off the heat—do not let it boil! Slowly, shell by shell, incorporate half of the hot liquid into the egg yolks mixed with sugar, stirring thoroughly with a whisk after each addition. Be careful not to add all the milk at once to avoid the egg yolks from curdling—this technique, known as tempering, prevents the yolks from cooking in the milk and the cream from splitting.
3. Pour the yolk and milk mixture back into the pan and stir thoroughly. Cook over low heat, stirring gently with a spatula until it thickens, which should take around 5 minutes. To check if the cream is ready, dip the spatula into the cream and run your index finger along its back to create a line; the cream should hold the line without sliding.
4. Pour the cream into a bowl and cover it with plastic wrap, ensuring the wrap touches the cream to avoid a thick skin forming on top. Refrigerate for at least 2 hours to chill (or, if you like, make the English cream the day before baking the light dessert).

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Components

• Three egg whites
• Two-thirds of a tea cup of sugar

Setup phase

1. Put the light on the mixer and begin beating at medium speed until a thick, white foam forms. Gradually add the sugar while continuing to beat—if necessary, pause the mixer and use a spatula to scrape the sides of the bowl to ensure the sugar is evenly mixed.

1. Once all the sugar has been added, raise the mixer speed and keep beating for about 4 minutes until a stiff, glossy meringue forms, clearly defined by the beater at the firm peak stage.
2. Prepare two large, shallow microwave-safe dishes for baking the meringue. Using two large serving spoons, shape the meringue into six quenelles, placing three in each dish with some space between them to allow for expansion during baking.
3. Place one plate at a time in the microwave on medium power for approximately 40 seconds, until the quenelles puff up and become firm. Note that the timing may differ depending on your microwave. Watch the quenelles carefully: once they have expanded sufficiently, stop growing, and begin to crack, that is the perfect moment to remove them from the microwave. If cooked too long, the quenelles will crack excessively, become dry, and shrivel after cooling.
4. Allow the quenelles to rest at room temperature for a few seconds: they will soften slightly and firm up without losing their shape. Then, place the dishes in the refrigerator until ready to serve.

PARA MONTAJE

Components

• Pure cream English-style ice cream
• toasted meringue dumplings
• cinnamon powder to sprinkle as desired
• colored brown according to preference
• optional edible flowers

Ready state

1. When serving, portion the ice cream into six deep bowls. Using a small pastry spatula (or cake spatula), gently place a roasted meringue quenelle in the center of each bowl.

1. Sprinkle the dishes with cinnamon powder according to your preference and garnish the sausage with the brown blade and edible flowers (optional). Serve immediately.

Note: To create brown-blade slices, carefully run the chestnut through the mandolin widthwise. Alternatively, you can thinly slice it with a knife if you prefer.

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This dessert tastes even better when served chilled! You can prepare the dishes up to 24 hours ahead and store them in the refrigerator until serving. However, make sure the cream and roasted meringue are fully cold. Sprinkle the cinnamon and chestnut puree just before serving.

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You can assemble the snowy eggs as a family-style dish instead of preparing them individually. Pour all the English cream into a heatproof dish and arrange the roasted meringue quenelles on top of the cream.