Saturday, July 16, 2016

Œufs a la Neige part 2

More versions of Œfs á la Neige, a light and just barely sweet permanent cooked egg foam, in this case filled with apple butter (Granny Smith apples cooked long and slow with butter, cinnamon, brown sugar and vanilla beans. Leaves are white chocolate brushed with white cocoa butter. There's something beautiful to me about a pure white dessert. 

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