L’ISOLA GALLEGGIANTE ✨ CAPOLAVORI VINTAGE - EP.18
Serves 6
Directions
- 1Separate the egg whites and egg yolks. Use egg whites for the meringue and egg yolks for the custard.
- 2Heat milk and cream in a saucepan with a vanilla bean and its seeds.
- 3Once the milk and cream start to heat up, add the sugar and egg yolks.
- 4Gently cook the mixture over low heat, stirring continuously, until it reaches 82 degrees Celsius or coats the back of a spoon.
- 5Pour the custard into a bowl and place it in a larger bowl with ice for rapid cooling to keep it smooth and prevent skin formation.
- 6Whip the egg whites (at room temperature) until they start to foam.
- 7Add the sugar in three stages while continuing to whip the egg whites until stiff peaks form.
- 8Put the whipped meringue into a piping bag and fill the molds.
- 9Use a small spatula to make the meringue molds more elegant and round.
- 10Bake the meringue in the oven at 150 degrees Celsius for 6-7 minutes in a bain-marie (with a pan of boiling water on the bottom rack of the oven).
- 11Prepare the dry caramel by adding sugar one spoon at a time to a pan until it melts and turns brown.
- 12Toast some flaked almonds.
- 13With a fork, create caramel decorations by moving it very high over parchment paper to form golden threads.
- 14Assemble the dessert: add the vanilla sauce as a base, then place the soft meringue island on top, and finally decorate with toasted almonds and caramel threads.
Ingredients
- 350 ml whole milk
- 150 ml cream
- 5 egg yolks
- 1 vanilla bean
- 80 gr sugar
- qb toasted almonds
- 5 egg whites
- 30 gr sugar
- 200 gr sugar
- flaked almonds
Equipment
saucepanbowlthermometerspatulapiping bagmoldsovenbaking dish for bain-marieforkparchment paper
Tips
- Cook the vanilla cream gently over low heat, stirring continuously, until it reaches 82 degrees Celsius or coats the back of a spoon.
- Cool the vanilla cream rapidly in a bowl placed in a larger bowl with ice to stop cooking and prevent a skin from forming.
- Add sugar to the egg whites in three stages when making French meringue.
- Cook the meringue in a bain-marie in the oven for delicate cooking.
- When making caramel decorations, move the fork very high over parchment paper to create fine threads.
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