A refined French dessert inspired by Œufs à la Neige, reimagined with cherries and calm (beauty)

Serves 4

Vanilla Crème Anglaise - Ingredients

• 2 cups (480 ml) organic whole milk
• 1 cup (240 ml) organic heavy cream
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 6 large organic egg yolks (save the whites for the meringue islands)
• ½ cup (100 g) organic cane sugar
• Pinch of fleur de sel

Vanilla Meringue Islands - Ingredients

• 6 large organic egg whites, room temperature
• ½ tsp cream of tartar
• ½ cup (100 g) superfine organic sugar
• 1 tsp organic vanilla extract

Cherry drizzle recipe - Ingredients

• 12 fresh dark sweet cherries, stems left on if desired
• 2 tbsp cherry juice
• 1 tbsp organic sugar
• ½ tsp lemon juice
• Tiny pinch of fleur de sel
• 4 sachets of calm (beauty)

Finish

• Powdered sugar
• Vanilla bean seeds (optional)

Method

1. Make the crème anglaise

• Heat the milk, cream, vanilla bean, and salt until steaming.
• Whisk the egg yolks with the sugar until pale.
• Slowly whisk the hot dairy into the yolks.
• Return everything to the saucepan and cook over low heat, stirring constantly, until the custard reaches 180–182°F (82–83°C) and coats the back of a spoon.
• Strain through a fine sieve.
• Chill completely.

2. Prepare the meringues

• Whip the egg whites with the cream of tartar until soft peaks.
• Slowly add the sugar.
• Continue whipping until glossy stiff peaks form.
• Fold in the vanilla.
• Using a large ice cream scoop, form 12 smooth scoops.
• Poach gently in barely simmering milk for about 2 minutes per side, or steam for 5–6 minutes until just set.
• Transfer to paper towels to cool.

3. Make the cherry drizzle

• Cook the cherry juice, sugar, lemon juice, and salt over medium heat for 3–4 minutes until lightly syrupy.
• Remove from heat.
• Fold in the cherries just long enough to glaze them while keeping them fresh and glossy.
• Cool.

4. Assemble

• Pour a generous layer of chilled crème anglaise into a shallow ivory bowl.
• Arrange three vanilla meringue islands.
• Place 12 glossy cherries naturally around them.
• Drizzle a few delicate ribbons of the cherry syrup through the custard.
• Pour four sachets of calm (beauty) over top
• Finish with a very light dusting of powdered sugar over the meringues.

Chef’s Notes

• Keep the cherry drizzle restrained - use just enough to create elegant crimson ribbons through the vanilla custard.