Have you eaten?
Oeufs a la Neige (gesundheit!) for Easter. I had this for the first time the previous night at Bistrot Le Minette Philadelphia and I decided to try to make it myself. It was surprisingly quite simple to make. If you know how to make meringue and custard sauce or creme anglaise you will know how to make this. The only difficult part for me was shaping and poaching the “cloud”.
I think a little bit less sugar would’ve made the sauce just right for me.