Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 6 or 7 (with swans to spare)
On the seventh day of Christmas SousVide Supreme brings to you seven delicate floating meringue swans, nestled in a Christmas-spiced crème Anglaise. This is a decadent dessert, but tastes light as a feather. It makes a nice change from all those heavy Christmas puddings, and brings a touch of fun to the table.
For the crème Anglaise (custard)
- 5 egg yolks
- 1 cup (240 ml) milk
- 1 cup (240ml) cream
- 5 tablespoons (75g) sugar
- 1/8 teaspoon (0.5ml) cinnamon powder
- 1/8 teaspoon (0.5ml) ginger powder
- Sprinkle of freshly grated nutmeg
For the caramel (swan necks, wings, and tails)
- 3 tablespoons (45g) sugar
For the floating swans (meringue)
- 4 egg whites
- 7 tablespoons (105g) sugar
For the poaching liquid
- 2 cups (480 ml) water
- 1 cup (240 ml) milk
- 1 tablespoon (15g) sugar
For the custard
- Fill and preheat the SousVide Supreme to 179F/82C.
- Put the egg yolks, milk, cream, sugar and spices into a food processor (or whisk together in a bowl). Pulse or whisk just enough to combine and form a smooth yellow custard mixture. Do not over mix.
- Divide the custard mixture equally between two (quart/0.9 liter) zip-closure cooking pouches. (It is a large amount of liquid and cooks more evenly in two pouches.)
- Use the displacement method (Archimedes’ principle) to remove the air and zip the seals closed; submerge the pouches in the water bath to cook for 15 minutes.
- Remove the pouches from the water bath and quick chill them, submerged in ice water (half ice/half water) for 15 minutes and then refrigerate
For the caramel shapes
- Put the sugar into a heavy bottomed pan and melt it over medium heat. Don’t stir the sugar syrup, but you can gently swirl it from the side to side as it heats.
- Allow the sugar syrup to cook and become a golden caramel color and as soon as it has, take the pan off the heat.
- Allow the caramel to cool for a minute or two, then carefully pour it onto a sheet of parchment paper. You can create swirls and different designs (making swan necks or wings or tail feathers) as you pour the caramel. Leave the caramel pieces to cool and harden.
For the floating swan meringue
- Using a stand or hand mixer, beat the egg whites until foamy. With the motor still running, gradually add the sugar, about a tablespoon at a time. When all the sugar is mixed in, continue to beat the egg whites until they form stiff shiny peaks.
- In a large heavy bottomed saucepan over medium heat, combine the water, milk and sugar and cook until the sugar has fully dissolved. Keep the liquid over a low to medium heat, but do not let it boil.
- Using, two large serving spoons, shape the meringue (egg whites) into large quenelles. (Take a spoon of the meringue, then transfer it into the other spoon, and continue to alternate between the spoons until you have a smooth oval of meringue.)
- As you complete the shaped quenelles, carefully lower each one into the hot poaching liquid. Work in batches (about 4 at a time) to prevent overcrowding.
- Let them poach gently for about 4 minutes, then carefully turn them and poach them for about 4 minutes on the other side.
- Once the quenelles are cooked, transfer them gently to a wire rack to drain.
- Continue to form and cook the rest of the quenelles. This mixture should make about 14 quenelles.
For the Floating Swans:
- Remove the crème Anglaise from the refrigerator and divide it among 6 or 7 serving dishes or into one large serving bowl.
- Decorate the swan bodies with the caramel necks, tails and wings, before gently floating them on the crème Anglaise.
- Serve straight away.