Snow Eggs:
Put the egg whites in a bowl with a small pinch of salt. Mount them in very firm snow.
Gently fold the icing sugar into the snow eggs.
Put 2 liters of water in a fairly large container over low heat. Bring to a simmer.
Using a small slotted spoon, take a ball of egg white, form it with a spatula and slide on the surface of the water. cook for about 1 minute on each side. Drain on a cloth.
Place the cooked egg whites on the custard topped with a coulis of fresh raspberries or currants.
Another way to proceed, you can cook the molded whites in a buttered bowl, in the oven or in a bain-marie.
Gorgeous chocolate
Melt the chocolate in a saucepan over a bain-marie with 2 tablespoons of water. Add the butter.
In a bowl, vigorously whisk together the egg yolks and icing sugar, until the mixture whitens.
Join the two compositions.
Beat the egg whites very stiff. Add them with a wooden spatula to the preparation. Mix well.
Pour into a buttered elongated mold (like a cake mold) and put in the fridge for about 6 hours.
For the sauce, add the coffee powder to the custard. Garnish the bottom of the plates with this arabica cream.
Using a knife whose blade has been dipped in hot water, cut slices from the unmolded sublime and place them on the plates garnished with arabica cream.
The slice of sublime can be decorated with a touch of Chantilly cream placed in the pocket on top or with an orange wedge.
