Snowy Eggs with Ginger Cream

In a blender, beat the whites until they form soft peaks

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

Next, in a flat pan, bring water to a simmer when bubbles start to form on the surface

Do not let it boil

Place 3 or 4 spoonfuls of the beaten whites into the pan and cook for 1/2 minute, moistening the mounds with hot water

Remove with a skimmer and place on paper towels. Reserve

Repeat this process until all the whites are used up

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

Remove from heat and strain through a sieve

Let cool covered with plastic wrap to prevent pellicle formation

Then, pour into a bowl and arrange the snowy eggs on top

Refrigerate, covered with plastic wrap, until serving time

248 calories per serving