Île flottante

Prepared 0 of 6 steps

1. 01

   Separate the eggs

   Separate whites and yolks without getting yolk into whites. Heat milk and cream with vanilla until steaming. Mix yolks with 80 g sugar until smooth without whipping fluffy.

2. 02

   Cook the vanilla custard

   Gradually add hot milk mixture to yolks, stirring. Return to low heat and stir with a spatula to 80–82 °C, until coating the back of a spoon. Do not boil or stop stirring.

3. 03

   Cool quickly

   Strain into a clean bowl and cool over a cold water bath, then cover and refrigerate for at least 2 hours. Do not put a large hot saucepan straight among refrigerated foods.

4. 04

   Whip the meringue

   Beat whites with salt to soft foam. Gradually add 80 g sugar and beat to stable, shiny peaks. Pipe large ovals into individual microwave-safe silicone moulds.

5. 05

   Cook the meringue islands

   Microwave one portion at 600 W for 20 seconds first, then add 5-second bursts. The meringue should be springy, set throughout and 71 °C inside. Cool slightly and carefully turn out.

6. 06

   Make caramel and assemble

   Cook remaining 70 g sugar with 20 ml water to amber caramel. Remove from heat and carefully add remaining 30 ml hot water. Stir and cool. Divide cold custard into bowls, add islands and a little caramel. No nuts or berries are added.