FOR SOFT EGGS
1 cup water (240 ml)
2 2/3 cups sugar (480 g)
12 eggs
FOR THE CREAM
2 cups heavy cream fresh (480 ml)
3 tablespoons sugar
1 tablespoon unflavored gelatin, white
1/4 cup water (60 ml)
3 room temperature egg whites
50g toasted almonds, peeled and cut into slivers for garnish
FOR SOFT EGGS
1 cup water (240 ml)
2 2/3 cups sugar (480 g)
12 eggs
FOR THE CREAM
2 cups heavy cream fresh (480 ml)
3 tablespoons sugar
1 tablespoon unflavored gelatin, white
1/4 cup water (60 ml)
3 room temperature egg whites
50g toasted almonds, peeled and cut into slivers for garnish
PREPARE THE SOFT EGGS: In a small saucepan, bring the water and sugar to a medium heat, stirring until dissolved
Remove from heat, do not stir, and let form a smooth scum
In a medium saucepan, off the heat, place the eggs and add the warm liquid in a thin stream, stirring constantly until thickened slightly
Heat over low, without boiling, and stir until thickened just a bit more
Strain through a fine-mesh sieve
Let cool and reserve
PREPARE THE CREAM: Whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Reserve
In a small refrigerator-safe bowl, sprinkle gelatin over water and let hydrate for 5 minutes
Heat in an au bain-marie and stir until dissolved. Reserve
Beat egg whites with remaining sugar until soft peaks form. Reserve
Combine the dissolved gelatin with whipped cream, add the egg whites, and mix gently
Divide the cream into portions and top each with a spoonful of soft eggs
Refrigerate for about 2 hours
When serving, garnish with toasted almonds
396 calories per portion
