Description
Quenelles of poached meringue dusted with praline float dreamily on a vanilla custard, offering a sublime contrast of textures.
Ingredients
Units
Scale
- 2 cups milk
- 1 teaspoon vanilla bean paste or essence
- 5 egg yolks
- 1/2 cup caster sugar
- 1/3 cup natural almonds
- 1/2 cup caster sugar (for praline)
- 3 egg whites
- 1/2 cup caster sugar (for meringue)
Instructions
- To make the custard, heat 2 cups of milk and 1 teaspoon of vanilla in a saucepan until it gently simmers. Turn off the heat.
- In a separate bowl, whip 5 egg yolks and 1/2 cup caster sugar for a couple of minutes until emulsified.
- Pour the hot milk mixture onto the yolks, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil. Set aside to cool.
- For the praline, spread 1/3 cup natural almonds on a baking sheet. In a small saucepan, melt 1/2 cup caster sugar over medium heat until it turns a golden caramel color. Pour the caramel over the almonds and let it cool completely. Once hardened, break into pieces and crush into a coarse powder.
- To make the meringue, beat 3 egg whites in a clean bowl until soft peaks form. Gradually add 1/2 cup caster sugar, beating until the meringue is glossy and stiff peaks form.
- Bring a large pot of water to a gentle simmer. Using two spoons, shape the meringue into quenelles and gently poach them in the simmering water for about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- To assemble, pour the cooled custard into serving bowls. Place a quenelle of poached meringue on top of each bowl of custard. Sprinkle with praline dust before serving.
Notes
For best results, ensure the custard does not boil to prevent curdling. The praline can be made in advance and stored in an airtight container. Use fresh eggs for the meringue to achieve the best volume. Serve immediately after assembling for the best texture contrast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 80
- Fat: 18
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 210