Oeuf à la neige with compressed fruit
Chris Holland Oeuf à la neige with compressed fruit Fruits
- COOK TIME: 1 Hour
- PREP TIME: 1 Hour
- DIFFICULTY: Medium
- 1 mango
- 300g of strawberries, hulled
- 1 orange, zest only
- 1 lime, zest only
- 1/2 lemon
- 1/2 lime
- 100g of sugar
- 100g of water
- 250g of egg white
- 75g of caster sugar
- 75g of glucose
- 1 vanilla pod, scraped
- 250ml of whole milk
- 250ml of whipping cream
- 125g of flaked almonds, roasted until brown
- 150g of egg yolk
- 65g of sugar
- 1/2 lemon, zest and juice
- 1/2 lime, zest and juice
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Recipe courtesy of chef Graham Hornigold from www.greatbritishchefs.com
- For the compressed fruit, halve the strawberries, place inside a vacuum bag with the orange zest and vacuum lightly to compress. Remove the skin from the mango, then cube the flesh, place in a separate vacuum bag with the lime zest and, as with the strawberries, vacuum lightly. Chill the two sealed bags in the fridge overnight.
- To prepare the confit citrus, peel and juice the lemon and lime halves. Set the juice aside for the citrus anglaise and chop the peel into thin strips. Dunk the sliced peel in boiling water, then chill immediately in cold water. Blanch the peel 2 more times in this way, refreshing the water each time.
- Gently heat the water and sugar together in a small pan. When the sugar has completely dissolved, drop the blanched peel into the pan and leave to cook until translucent, then drain and leave to dry.
- Next, make the meringue. Combine the egg whites and the vanilla in a stand mixer fitted with a whisk attachment. Using a low speed setting, beat for 20 minutes, adding the sugar and glucose a little bit at a time until they are fully incorporated and the meringue is smooth and shiny.
- For the citrus anglaise, place the egg yolks and sugar in a mixing bowl and whisk until pale. Meanwhile, heat the milk and cream together in a large saucepan until just simmering, then gradually drizzle the hot mixture over the whisked egg yolks, stirring to combine.
- When the milk and egg mixtures are fully incorporated, pour the anglaise back into the saucepan and add the flaked almonds. Place the pan over a medium-low heat and slowly bring the temperature up to 83⁰C, then pass the anglaise through a fine sieve into a clean bowl. Stand the bowl over ice until the mixture is completely cool.
- Add the lemon and lime zest and juice, plus the juice reserved from the confit citrus, to the cool anglaise and stir to combine. Make sure the anglaise is cold before performing this step; if it is still slightly warm, adding the citrus may cause unwanted discolouration.
- Preheat the oven to a temperature of 140⁰C/gas mark 1
- Place 10 ring moulds on a steamer tray and, using a brush or a sprayer, lightly coat with sunflower oil.
- Spoon the glossy meringue mixture into a piping bag, then fill the ring moulds with meringue, piping in a circular motion. Take another tray similar in size to the steamer tray and fill it with water, then balance the steamer tray on top and bind the two trays together by wrapping them in foil. Place the trays in the oven and leave to bake for 7‑8 minutes.
- Remove the trays from the oven and unwrap the foil. Leave the meringues to cool slightly in the moulds, then gently slide them out so they are ready to serve.
- To serve, divide the citrus anglaise between 10 deep plates or shallow bowls. Place the steamed meringues on top of the anglaise, then unseal the bags of compressed fruit and add a few pieces of strawberry and mango to each plate. Finish with a garnish of confit citrus peel.