Floating Islands
A classic and elegant dessert consisting of fluffy poached egg whites floating on a creamy vanilla custard, all topped with a delicious caramel. Simple to make,
A classic and elegant dessert consisting of fluffy poached egg whites floating on a creamy vanilla custard, all topped with a delicious caramel. Simple to make, this dessert will delight young and old.
Time
2 h. 35 min. =
15 min. +
20 min. +
2 h.
Utensils
3 sauce pans 1 skimmer 1 wooden spoon 2 bowls 1 whisk 6 ramekine
Ingredients for 6 parts
-
4 eggs (260 g)
allergen ! - 160 g. sugar
- 1 sea salt
-
500 ml. whole milk
allergen ! - 0.50 lemon (50 g)
- 1 vanilla bean (5 g)
Instructions
- Prepare the custard: bring the milk to a boil with the vanilla bean split in 2.
- Crack the eggs, separating the yolks from the whites. Set the whites aside in a bowl.
- Whisk the yolks with 40 to 50 g of sugar until the mixture turns white.
- Pour the boiling milk over the whisked yolks.
- Cook for about 10 minutes over low heat, stirring constantly, until the cream coats the spoon. Be careful: do not let it boil!
- Pour the cream into a bowl and let cool.
- Beat the egg whites until stiff with a pinch of salt, gradually adding the remaining 70 g of sugar.
- Bring a large pot of water to a simmer.
- Using a large spoon, mold generous spoonfuls of egg whites.
- Place the whites in the simmering water and poach quickly, about 5 seconds per side.
- Drain the whites for a few moments on a clean cloth before placing them on the custard.
- Refrigerate for 2 hours.
- Just before serving, prepare a caramel with 50 g of sugar and the juice of 1/2 lemon.
- Drizzle the caramel over the floating islands.
