Eggs in ‘snow’

Soft, marshmallow-like meringues sitting in a pond of crème Anglaise and then drizzled with sweet caramel make this a marriage of gentle flavours and creamy textures. This is a Parisian classic and, when executed properly, is a real treat. Benjamin adds pistachio paste to his crème Anglaise, which gives the dish an unusual twist, but was voted ‘out’ in my house! I love the method of cooking the meringue. It is perfect, easy and work