Truffle snow eggs, created by Master Chef Christophe Gregoire of restaurant Le Tres Bon, are the perfect dessert for a dinner party or when you just want to indulge in a little something to spoil yourself or your family.
Ingredients (serves 6)
6 egg whites
1 pinch of salt
500 mls mil
6 egg yolks
12 grams sugar
1 fresh vanilla pod
25 grams truffle
80 grams sugar
1 drop of lemon juice
Make the meringue
Place egg whites and pinch of salt in a stainless steel bowl. Beat until the whites support themselves. Pour the sugar and whip the meringue. For the meringue into egg shapes using two spoons. Poach them in simmering water for one minute, turn the meringues and cook the other side for another minute. Drain and keep the poached meringues on absorbent paper in the fridge.
Make the egg custard
Bring to the boil the milk, adding a vanilla pod. Cream together the egg yolks and the sugar with a whisk and gradually pour the boiled milk, then mixing. Cook the egg custard in the saucepan over low heat and stir until the custard coats the back of a spoon. Pass the custard through a fine conical strainer and cool as quickly as possible. Add the grated truffle.
Make a blonde caramel and set the snow eggs and truffles on the plate.
You may like to store your eggs in a French vintage egg basket by Little French Heart.
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