The Good Life France Magazine

The Good Life France Magazine brings you the best of France - inspirational and exclusive features, fabulous photos, mouth-watering recipes, tips, guides, ideas and much more...

Published by the award winning team at The Good Life France

10 months ago

Winter 2022

  • Text
  • Giveaways
  • Recipes
  • Christmas
  • France
  • Vineyards
  • Villages
  • Medieval
  • Provence
Discover France’s magical winter wonderland destinations - from the French Alps to the French Riviera. Read about the biggest bûche de Noël, Christmas log cake, in the world and see Paris when it snows. Head to the sweet village of Flavigny in Burgundy where the film Chocolat was filmed and to Rouen, the Ardèche region and Côtes du Rhône. Go gaga for gorgeous Gascony and feel festive at the colourful Christmas market of Metz, Lorraine.Toulouse, feel good films, recipes, guides and giveaways…

Your one stop shop for

Your one stop shop for the finest quality food from Britain and Ireland. Snow Eggs Ouefs à la neige WE OFFER THE LARGEST REFRIGERATED HOME DELIVERY NETWORK ACROSS MAINLAND EUROPE. Quality Fresh Beef, Pork and Lamb, Cheeses, Clotted Cream, Fresh Cream, Pies, Sausages, Bacon, Pudding, Tea & Coffee, Sauces, Crisps & Chocolate, plus Vegetarian and Vegan products Free home delivery France, Belgium & Luxembourg A floating island of sweet meringue in creamy crème anglaise – French custard! INGREDIENTS ½ litre milk 1 vanilla pod 4 eggs – separate the yolks from the whites 120g sugar Pinch of salt METHOD Prepare the custard first. Split the vanilla pod in half. Heat with the milk. As soon as the milk begins to boil, remove the vanilla pods and take the milk off the heat. Separately beat the egg yolks and 50 g of sugar for 5 minutes. Slowly pour in the still hot milk, whisking constantly. Reheat everything over a low heat, stirring. As soon as the foam disappears from the surface, remove from heat – it’s ready to serve. For the snow: Whip the egg whites until stiff and add a pinch of salt. Once the ‘snow’ is firm, add the remaining 70g of sugar. Whisk for 1 minute until very stiff. For soft meringue: In a pan, pour 5 cm of water. Simmer the water. Make ‘snowballs’ or ‘eggs’ using two tablespoons to mould them. Place the meringues in the water and be careful to not let the balls touch each other! Cook for about one minute, turn them over and cook for another minute. Remove them then drain them delicately. If you want crunchy meringues: place a lightly oiled mould onto a rack inside a roasting tin. Pour boiling water to the height of the rack. Pipe the meringue mix into the moulds and bake for 10 minutes. Place the snow on the custard. You can decorate with caramel, fruit etc. 110 | The Good Life France The Good Life France | 111