Baked oeuf a la neige
11 September 2006
Ingredients
180g sugar
3 egg whites
Stawberries
Raspberries
Blueberries
Plums
Yogurt
100g sugar
20g glucose
Method
Mix sugar and egg whites in a food processor until stiff and shiny. Butter and sugar ramekins. Pipe a third of the mixture into ramekins. Add a selection of berries and top with remaining meringue.
Bake at 180°C for 15 minutes. Remove from ramekin. Cool.
Purée some berries and boil with sugar and water to make a coulis. Place coulis and berries around the meringue.
Decorate with angel hair caramel and finish by pouring yogurt over the berries.
