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.
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!
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 :|
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 :)
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
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.