Floating Snow Islands in Chocolate Sauce


Floating Snow Islands (Ille Flottante) or Snow Eggs (Oeufs á la neige) is a classic French dessert of small poached meringues. You need to put in a lot of patience & care to be successful  but it is worth the effort as they are so delicious & dainty! You may make them in various flavors & colors.. Crème Anglaise (Vanilla Custard), caramel, orange & Grand Marnier, coffee & Tia Maria.. It is an elegant dessert to serve your guests at parties or even at kids parties. Children will enjoy it any time & every time you make it!
I love this dessert & so does my family.. Enjoy this cool & exquisite dessert.. J
Ingredients :
4 cups Milk
3 Eggs (separated)
1 cup Sugar
¼  cup Cocoa (or to taste)
¼  tsp. Vanilla Essence
A pinch of Nutmeg pwd. (optional)
Method :
Heat milk over low heat in a large skillet with a cover till it simmers.
Beat egg whites until foamy white & double in volume in a large bowl.
Beat in 1/4 cup of sugar, 1 tbsp. at a time, until meringue stands in firm peaks when the beater is lifted.
Scoop meringue with an ice cream scoop or a large spoon & float gently on simmering milk & cover.
Float 3 to 4 puffs at a time or depending on the size of the skillet.
Simmer over very low heat for about 5 minutes.
Gently, lift each meringue puff with a slotted spoon; drain on a cookie sheet/flat plate/tray covered with an absorbent towel.
Make all puffs with the remaining meringue in this way.
Remove skillet from the heat.
To make Chocolate Custard Sauce :
Beat egg yolks until thick in a large bowl; gradually add remaining ¾ cup sugar.
Beat in cocoa & a pinch of nutmeg until well blended.
Strain milk from the skillet a little at a time into the yolk mixture, beating briskly until well blended. (Make sure it does not curdle).
Return cocoa mixture to skillet & keep stirring constantly over low heat, until custard thickens slightly & coats the back of a spoon.
Strain into a bowl immediately. Stir in vanilla essence.
Cool the custard & then chill in the fridge.
An hour before serving, pour custard sauce into a large shallow glass bowl or in individual bowls.
Float meringues gently on top & serve. 

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