1 x Creme Anglaise **
———————————QUENELLES——————————— 10 lg Egg whites
1 ea Bean, vanilla
2 oz Sugar
1 qt Water OR
1 qt Milk
———————————-CARAMEL———————————- 5 tb Sugar
5 tb Water
** See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies – it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA