Snowy Eggs with Spiced Cream

In a mixer, beat the whites until they become soft and fluffy (approximately 1 minute)

Add the grated ginger and continue beating until stiff peaks form (approximately 1 minute). Reserve

In a medium saucepan, bring 4 cups of water to a boil over high heat (approximately 4 minutes)

Place 3 or 4 tablespoons of the reserved white mixture in the saucepan and cook, adding hot water as needed, until firm (approximately 30 seconds)

Remove with a skimmer and place on paper towels

Prepare the remaining whites in the same way. Reserve

Make the cream: In a medium saucepan, combine the milk, grated ginger, ground cinnamon, ground cloves, and heavy cream and bring to a boil over high heat (approximately 2 minutes)

While that's happening, in a mixer, beat the egg yolks with the grated ginger until light and fluffy (approximately 2 minutes)

Combine this mixture with the milk mixture, whisking constantly with a wooden spoon, until slightly thickened (approximately 1 minute)

Strain through a sieve into a bowl

Cover with plastic wrap in contact with the surface to prevent pellicle formation and let cool

Transfer the spiced cream to a shallow dish and arrange the reserved snowy eggs on top

Cover with plastic wrap and refrigerate for about 1 hour before serving

275 calories per serving