Snowy Eggs with Ginger Cream

In a mixer, beat the egg whites until soft peaks form

Add the sugar slowly, beating until stiff peaks form. Reserve

In a shallow pan, bring water to a simmer over low heat and cook until bubbles appear on the surface

Do not let it boil

Place 3 or 4 tablespoons of the beaten egg whites in the pan and cook for 1/2 minute, refreshing the peaks with hot water

Remove with a skimmer and place on paper towels. Reserve

Repeat the process until all the egg whites are used up

PREPARE THE CREAM: In a large saucepan, heat all the ingredients over low heat, stirring constantly, until slightly thickened (do not let it boil)

Remove from heat and strain through a fine-mesh sieve

Allow to cool, covered with plastic wrap to prevent skin from forming

Pour the cream into a bowl and arrange the snowy eggs on top

Refrigerate, covered with plastic wrap, until serving time

248 calories per serving