Delighting the senses, the ethereal creation known as “Oeufs à la Neige” epitomizes the essence of a classic French dessert. This exquisite delicacy entails generous dollops of impeccably whipped egg whites and sugar, meticulously poached in a gentle bath of sweetened milk infused with the essence of vanilla. Following the poaching process, the milk undergoes a careful straining, setting the stage for the creation of a luscious accompaniment known as “Crème Anglaise” – a velvety custard-like sauce that harmonizes flawlessly with the poached “eggs.” The grand finale of this culinary symphony sees both the Oeufs à la Neige and the Crème Anglaise gracefully presented in their chilled glory, offering a refreshing and indulgent experience for those fortunate enough to partake.