Oeuf a la Neige   We have all, at sometime burnt the cake etc we were going to serve for dessert, Well this is a great dessert for keeping up one's sleeve when you need to produce something impressive in a hurry! The name literally translates from the French as 'Snow Eggs' For this dessert you will need some French meringue mix  French Meringue and some nice fresh egg custard sauce Creme Anglaise - Vanilla Sauce 1. In a thick based, open pan, bring some milk (or a water and sugar syrup) to a gentle simmer 2. Gently shape the meringue into quenelles (rugby ball shapes) with two dessert spoons or two large slotted spoons (depending on the size you want) 3. Place them into the simmering milk and poach the quenelles for 2-3 minutes turning them every 30 seconds 4. Remove from the pan, drain them and put them to one side 5. Continue until finished To serve 1. Pour a layer of the warm custard onto a plate (or fill a nice dessert bowl ) 2. Place / float 2 - 3 poached quenelles per portion onto it 3. Serve with some lightly toasted, sliced almonds sprinkled over the top 4. A little berry sauce and sprig of mint or angelica will add that splash of colour. sq = sufficient quantity (add to taste)       pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe