Floating Snowballs in Vanilla Sauce with Caramelised Almonds

Serves 4

40g almonds 20g icing sugar ½ vanilla pod 500ml milk 175g sugar 5 free-range eggs Salt

4 tbsp honey

Line a baking tray with baking paper. Chop the almonds and roast in a pan without oil. Sprinkle over the icing sugar, allow to caramelise and turn the almonds with a wooden spoon to coat. Spread the almonds on the baking paper.

Slice the vanilla pod open lengthways and scrape out the seeds with a sharp knife. Bring the milk to the boil in a medium saucepan with 50g of the sugar, the vanilla pod and seeds. Remove the pan from the heat. Separate the eggs and whisk the egg yolks in a bowl. Add the hot vanilla milk while stirring.

Pour the vanilla milk mix back into the pan and heat slowly, making sure not to bring to the boil, stirring constantly with a spoon so it doesn’t stick to the base. As soon as the sauce thickens, remove the pan from the heat and pour the mix through a fine sieve into a jug or bowl. Set aside to cool.

Meanwhile, whisk the egg whites in a bowl with an electric whisk and a pinch of salt until foamy. Add the remaining sugar slowly while whisking until the egg whites form peaks.

Heat water in a large saucepan until simmering. Lightly salt the water. Use two tablespoons to scoop balls of the egg whites and place them in the hot water. Simmer for about 3 minutes, then turn them over and poach for 3 more minutes. Remove the snow balls with a slotted ladle and drain them well on a paper towel.

Pour the vanilla sauce into the base of four serving dishes and arrange three snowballs on top. Drizzle with the honey and sprinkle over the caramelised almonds to serve.