Snow Egg à la Gastromony

Hubby and I got all YOLO last week and whisked our family back to Perisher for three days of fun in the snow. We normally only go once a year but as my daughter and I were getting over a cold during our first trip in August, we didn’t have a particularly great experience. In retrospect, I probably needed antibiotics and lots of rest to clear what I had brewing but instead I threw myself down Mount Perisher on a flat piece of wood. Hardcore.

 Snow Egg

We thought about visiting again towards the end of September for spring skiing but by the start of this month, things were looking grim. Hubby’s daily hourly assessment of the weather charts suggested that we should go sooner than later as the warmer winter this year was likely to shorten the season. Thus, we scrounged around for flight and accommodation deals last weekend and literally took off the following Monday night.


The effort and expense was well worth it; I got to try out my new snowboard and watch Miss 5 enjoy her skiing in 100% health and confidence. Best of all, in spite of some stressful moments worrying about bad weather prior to leaving Perth, our alpine region treated us to some beautiful snowfall. By the time we left, Perisher was once again a winter wonderland. Our drive back to Canberra was truly magical. The weather has since worsened so hubby made a good call :)


I mentioned in my post about last year’s visit to Perisher that I have a thing for snow. I love the stuff. This post was nearly called ‘Miss Moni’s Feeling For Snow‘ but instead I made a culinary ode to snow and simultaneously participated in this month’s Sweet Adventure’s Blog Hop, hosted by Claire K Creations. This month’s theme is Meringue Mania. Funnily enough I made Lemon Meringue Cookies for last month’s hop!

Poached Meringue

There’s a lot of fun things you can do with meringue but I was keen to try a simplified version of Peter Gilmore‘s celebrated Snow Egg dessert, as seen on MasterChef Australia. I’m not sure if you’ve seen the full recipe for it but it’s definitely not for the faint-hearted, time-poor, or cash-strapped (maltose is not cheap!). IMHO, Adriano Zumbo’s Croquembouche has nothing on the Snow Egg :|

Snow Egg

To call my snow egg a simplified version is an understatement but it’s pretty much the exact concept on which even Quay’s dessert is based: œufs à la neige (“eggs in snow”). This French dessert is a simple one of poached meringue floated on crème anglaise, often with some caramel sauce drizzled over it. Now, I must say here that poached meringue is divine! It’s like a very light, airy marshmallow :)

Snow Eggs

For my dessert, I poached some mini snow eggs and perched one on top of some milky granita and passionfruit jelly. I added some extra passionfruit pulp to offset the sweetness and as a little nod to the change of season. The result was cold, crunchy, milky, tangy, sticky and sweet all rolled into one dessert: a nice way to celebrate the spring snow. Til next time Perisher! xx

The Sweet Adventures Blog Hop, or SABH, is brought to you by 84th & 3rd and monthly Guest Hostesses. Thanks to Claire for hosting this month!

Snow Egg a la Gastromony

Snow Egg – Please refer to Peter Gilmore’s recipe for poaching meringue for a detailed explanation. Otherwise it’s just a matter of making up some basic meringue mixture and dropping some into a silicone mould (I used a mini muffin mould) and putting it in the oven in a bain marie for about 10 minutes at 120C. Peter Gilmore’s snow eggs are much larger than those that you will get from using a mini muffin mould but you can certainly invest in a 60mm hemisphere mould to make larger eggs. The poached meringue should be light and fluffy but slightly coloured on top. I used two egg whites which makes enough mini snow eggs for six/seven serves.

Milky Granita – This recipe is insanely easy but tastes like something you slaved over for hours! Essentially you’re freezing a mixture of hot water and condensed milk with vanilla, and turning it into a granita or sorbet as needed. I froze my mixture in an ice cube tray and later blitzed about eight cubes with three cubes of plain ice cubes to make a crunchy granita (Thermomix or food processor is fine). If you blitz the milk mixture without ice, you’ll end up with more of a sorbet or gelato-like dessert. Up to you!

Passionfruit Jelly – To make passionfruit jelly, soak two leaves of gelatine in cold water for five minutes and squeeze to remove excess water. Dissolve gelatine in two tablespoons of hot water and add one tablespoon of sugar. Add half a cup of tinned passionfruit pulp (up to you whether you remove seeds or not but I strained it) and mix to combine well. Pour into a silicone mould or container and allow to set for two hours. When set, pop out the jelly carefully and cube up as needed.

To plate – Place about 1/2 cup of granita in serving bowl and scatter some passionfruit jelly and extra syrup on top. Place one snow egg in centre and if desired, drizzle extra syrup over egg.



  1. Swah

    September 18, 2013 at 3:25 pm

    I am dying to try the Snow Egg ever since seeing it on Masterchef, it’s definitely on my “to eat” list :)

    Your version looks amazing and I love the idea of poached meringues, they look like sweet clouds :)

    • Moni

      September 20, 2013 at 11:38 am

      Thanks Swah :) I’m hoping we can book a trip to Sydney in advance for a change one day so I can get into Quay and try it too!

  2. Claire @ Claire K Creations

    September 18, 2013 at 4:24 pm

    Love the sound of a spur of the moment trip to the snow! I’ve been meaning to attempt a snow egg ever since seeing it on Masterchef those years ago. Love the look of yours! Thanks for joining the hop!

    • Moni

      September 20, 2013 at 11:36 am

      Hi Claire. I’m less daunted by Quay’s Snow Egg recipe now but not enough to try it in full lol Thanks for hosting a fun hop :)

  3. fieldjm

    September 18, 2013 at 7:44 pm

    I love how you used the sweet milk sorbet as a component (and such a perfect one) w/your snow egg dessert. Just lovely!

    • Moni

      September 20, 2013 at 11:34 am

      Thanks so much :) I can’t resist sweetened condensed milk and worried it would be too sweet with meringue but the passion fruit helped :D

      • fieldjm

        September 20, 2013 at 7:56 pm

        Passion fruit helps everything! =)

  4. Erin B (@SheCooksGardens)

    September 19, 2013 at 8:02 am

    Wow, this looks insanely good. I don’t really watch much telly so this is an entirely new concept to me. I must give it a shot.

    Also, I’ve never been to the snow! :)

    • Moni

      September 20, 2013 at 11:34 am

      Thanks Erin :) My snow egg is nowhere near the epic dessert Quay’s is but I would be happy to make my version for a dinner party. Sometimes simple is best. I hope you can visit the snow one day. Some people hate the cold but I just find it so enchanting :D

  5. Mary @ beyondjelly

    September 19, 2013 at 8:43 am

    I’ve never tried poaching meringues, and I really should. These look great.

    • Moni

      September 20, 2013 at 11:24 am

      Thanks Mary :) I had never poached meringues before either though I had read about it. It’s a nice change from the crunchy, drier type.

  6. Lorraine @ Not Quite Nigella

    September 20, 2013 at 12:48 pm

    What a beautiful dessert Monica! :D And hubby loves the snow-I love apres ski! :P

  7. Sally @ simmerandboyle

    September 20, 2013 at 2:03 pm

    Love the your take on the snow egg, so pretty!

  8. Sugar et al.

    September 24, 2013 at 9:46 am

    Your Snow Egg dessert sounds wonderful. I love the way you have paired it passion fruit. I can only imagine how delicious it would be.

  9. Marian at Apricot Tart

    October 2, 2013 at 9:47 am

    Your snow egg dessert is amazing! I’m really keen to try it for a special occasion dessert in the very near future! Thanks for sharing!

  10. JJ - 84thand3rd

    October 20, 2013 at 7:17 pm

    What a great modification on an insanely complicated dessert! I thought of your cookies when Claire chose Meringue for her theme ;D

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