The Snow Eggs Recipe

How to make it

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• In a pot, bring the milk to a boil with the cardamom pods and vanilla seeds, and bean. Stop the heat and cover, to let infuse for 30 minutes. Filter and discard the cardamom pods, and vanilla bean.
• Reheat the milk and keep at a simmering point.
• Separate the egg whites from the yolks.
• With an electric hand mixer, beat the egg whites firm with a pinch of salt. Once they are almost firm, add 2 Tbsp fine sugar and beat for an extra minute.
• Take a large spoonful of egg whites and drop it in the milk. Poach on each side for 1 min in the simmering milk. Remove and place on a paper towel. Repeat until you do not have egg whites left; set aside.
• In a bowl, beat the egg yolks with the rest of the sugar, until light and white in color.
• Pour the warm milk slowly, while stirring. Transfer to the pot again, and heat the cream on medium to low heat. With a wooden spoon, stir constantly until the cream thickens, and coats the spoon — never let the cream boil (this might take 10 min.)
• Once the cream has the right consistency, pour into a recipient to let cool. Then transfer to serving glasses, and cover with plastic film.
• Place in the fridge until ready to use.
• Serve with the egg whites on top, and chopped pistachios.