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Ingredients
6-8 egg whites
200g sugar
100ml water
1 drop of vanilla essence
1 litre of milk
¼ bunch of mint chiffonade
Method
Place the sugar and water into a saucepan and boil for 2 minutes.
Whip the egg whites to peaks
Drizzle the sugar syrup into the egg whites while still whipping.
Pour the milk into a pan and bring to a gentle simmer
Place “Quenelles” of meringue into the milk and simmer for 10 minutes
Serve on a “lawn” of mint
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