As a child, I was waking up in the morning by the silence of the snow. For me it was unnecessary to see the snow falling, I knew it was there, I felt it, I breathed it … my heart was jumping for joy and the time until the arrival of the sunrise, which allowed me to get out finally, seemed unending.
For me, the snow has something magical. Snow soothes and gives pleasure, one might think that the snow carries the silence with it. It envelops the landscape and life. Nothing seems as it was before, time stops, life ceases and there’s something harmless and innocent in the air.
Snow has a secret gift, that gives back to the heart in one breath, the naive joy of childhood, that the years ruthlessly torn from it.
Snowflake (recipe for 8 flakes)
- 100g Mineral water
- 40g Fresh lemon juice
- 15g Caster sugar
- 2g Gelatin
- 50g Flaked almonds
- 50g Hazelnut powder
- 20g Icing sugar 20g
- 15g Flour
- 70g Egg whites *
- 45g Caster sugar
- 110g Fresh whole milk
- 22g “Home-made” Hazelnut praline
- 55g Sugar
- 60g Egg yolks *
- 180g Fluid cream
- 100g Egg whites *
- 100g Caster sugar
- 100g Icing sugar
* To make a recipe, you need about 4-6 eggs. Separate the egg withes from the egg yolks
- Pastry bag / unit spout (ø 5mm)
- Pastry Robot / or a whisk
- Mold half-spheres (ø 7-8cm)
Start with the French meringues. Preheat the oven to 80 ° C. Beat the egg whites until they become foamy and add successively the sugar. Once the meringue is firm, add with a spatula (or wooden spoon) the sieved icing sugar. Fill the pastry bag with the meringue and dress small drops on a baking sheet, fitted with some baking paper. Bake them in the oven for about 2-3 hours.
For the lemon jelly, press some lemon juice, mix the water and the sugar. Soak the gelatin in cold water. Heat slightly the juice and dilute the gelatin in the mixture. Let solidify in the refrigerator for several hours.
Then continue with the biscuit. Chop the almonds and mix them with hazelnut powder, the icing sugar and the flour. Simultaneously beat the egg whites, until they become foamy, and add successively sugar. Once the two preparations are ready, add guardedly with a spatula the almond-hazelnut-icing sugar mixture into the meringue. Then spread the biscuit dough, on a baking paper and bake for about 15 minutes at 170 ° C. Once baked, remove the biscuit from the oven and detail circles of 7-8cm in diameter.
Continue with praline parfait. In a saucepan, mix the “home-made” praline with the milk and heat. Mix the egg yolks with sugar and pour the hot milk over it. Stir and cook at 85 ° C, like an English cream. After cooking, cool the cream in the refrigerator. Then whip the cream and add it gently into the cooled custard. (Do not mix too much!! Otherwise the mixture becomes to fluid! The parfait should have a thick appearance and non-liquid).
Then fill the parfait in the hemispheres. Cut some small lemon jelly cubes and place them on the cream. Close with a disk of the nut biscuit and put all in the freezer for several hours. Remove the snowflakes 10 minutes before serving and decorate them with the meringue drops.