Île flottante
Ingredients
For the egg white:
- 4 egg whites (approx. 150 g)
- 50 g icing sugar
- 1 l whole milk
For the vanilla cream:
- 500 g whole milk
- 4 egg yolks
- 120 g icing sugar
- almond flakes to decorate
Instructions
1. Beat the eggs and separate the egg whites from the yolks.
2. Place the milk in a large saucepan and heat at low heat (approx. 85° C). Be careful, the milk must not boil!
3. Place the egg whites in a mixing bowl and beat at medium speed, gradually adding the sugar. Finally, increase the speed until the egg white is firm.
4. Using a spoon, form balls of 5-6 cm in diameter from the beaten egg white and pour into the boiling milk. Cook the egg white for 5 minutes, turning once. Remove from the milk with a skimmer and place on absorbent paper.
5. Pour the milk through a sieve and use 500 g for the vanilla cream.
6. In a bowl, whisk the egg yolks and the sugar to a whitish mixture.
7. Put the milk in a saucepan. Add the vanilla pod, cut lengthwise and scraped out, with the vanilla seeds and bring the milk to the boil.
8. Add the egg yolk mixture to the boiling liquid and mix with a spatula. Heat over a low heat (82°C) until the cream thickens.
9. Cover with a perforated cling film to allow the steam to escape. Allow to cool in a cool place and pass through a sieve. 10 Divide the cream into 4 bowls, add the egg white and decorate with the almond flakes.
Recipe : Anne Leick (Carnet de Saveurs)
Tips
You can vary the main recipe at will: vanilla cream and egg white in combination with pink pralines, or with roasted almond flakes. Here Anne used caramel.