Mrs Beeton's snow eggs
Item 1 of 1
- medium
- 4
- 60 minutes
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Speak to anyone that has frequented The Gilbert Scott and they will tell you that these snow eggs were a highlight. Originally created by Victorian cookery author Mrs Beeton, these divine marmalade and almond eggs have been updated with a bang by the legendary Marcus Wareing.
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Ingredients
Metric
Imperial
Custard
- 3 egg yolks
- 150g of sugar
- 100ml of milk
- 100ml of cream
Almond praline
- 40g of sugar
- 50g of blanched almonds
SAVE RECIPE
Equipment
- Silicon baking mat
- Blender
- Egg shape moulds
Method
1
For the custard, heat the milk and cream in a pan until just simmering. Whisk the sugar and yolks until pale and slowly add the hot cream mixture, while continuing to whisk
- 100ml of cream
- 100ml of milk
- 150g of sugar
2
Return to the custard mixture to the pan and stir constantly over a low heat, using a flat bottomed spoon, until the custard is thick enough to coat the back of the spoon
3
Strain the custard through a fine sieve into a bowl, cover with pierced cling film and set aside
4
To make the almond praline, place the sugar into a small pan over a medium heat and allow the sugar to melt
- 40g of sugar
5
As soon as the sugar turns a dark golden brown, add the almonds and stand back, as the caramel may spit out the pan
- 50g of blanched almonds
6
Continue to stir the almonds for another 2-3 minutes and place onto a silicone baking mat to cool. Once cool, roughly break up the praline and place into a blender until you have a mix of small and fine pieces
7
For the snow eggs, place the oven onto steam or alternatively, fill a deep tray with water and place into the oven at 130°C. Beat the egg whites into stiff peaks and then gradually add the sugar and beat until dissolved
- 100g of egg white
- 100g of sugar
8
Spray the egg shaped moulds with baking spray then half fill with meringue. Smooth the meringue so it creates a shell inside the mould and place a small tsp of marmalade in the centre
- baking spray
- 4 tsp marmalade
9
Set aside in the fridge and allow to cool slightly. Flip the egg out of the moulds using your hand
10
Spoon meringue on top then smooth with a palette knife to create an even surface
11
Place in the oven (or deep baking tray with water, covered with tinfoil) and steam for 5 minutes or until
the eggs puff up
12
To serve, cover the bottom of the dish with the custard then place a snow egg on top. Sprinkle with
the almond praline and serve
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