Île Flottante

Name: Île Flottante
Total time: 15 min
Cuisine: French
Ingredients: 350 ml latte intero; 150 ml panna fresca; 5 tuorli; 1 bacca di vaniglia; 80 gr zucchero; 0 mandorle tostate; 5 albumi; 30 gr zucchero; 200 gr zucchero; 80 gr acqua

15m

Serves 1

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Île Flottante

tiktok.com

15m

Serves 1

Directions

1Separate the egg yolks from the egg whites.
2In a bowl, add the sugar to the egg yolks.
3Add vanilla seeds and mix.
4In a saucepan, bring to a simmer the milk, cream, and vanilla bean.
5Add the warm milk to the egg yolks and mix.
6Cook over low heat until it reaches 83-84 degrees or forms a veil on the spoon.
7Let it cool down.
8Meanwhile, prepare the caramel: In a saucepan, caramelize sugar and water by moving only the pan, without stirring with a spoon.
9Once caramelized, transfer a portion to a baking pan, and another part to two silicone baking mats for decoration.
10Beat the egg whites until foamy, then gradually add sugar.
11Once stiff peaks form, transfer the meringue to the baking pan with caramel and shape it into a cylinder.
12Bake in a bain-marie at 180 degrees for 8-9 minutes.
13Serve the crème anglaise at the base of the plate, then add the meringue and the crunchy caramel.

Ingredients

350 ml latte intero
150 ml panna fresca
5 tuorli
1 bacca di vaniglia
80 gr zucchero
0 mandorle tostate
5 albumi
30 gr zucchero
200 gr zucchero
80 gr acqua

Equipment

whiskbowlknifesmall saucepanlarge saucepanhand mixerbaking pansilicone baking mat

Île Flottante

15m

Serves 1

tiktok.com

Île Flottante

tiktok.com

15m

Serves 1

Directions

1Separate the egg yolks from the egg whites.
2In a bowl, add the sugar to the egg yolks.
3Add vanilla seeds and mix.
4In a saucepan, bring to a simmer the milk, cream, and vanilla bean.
5Add the warm milk to the egg yolks and mix.
6Cook over low heat until it reaches 83-84 degrees or forms a veil on the spoon.
7Let it cool down.
8Meanwhile, prepare the caramel: In a saucepan, caramelize sugar and water by moving only the pan, without stirring with a spoon.
9Once caramelized, transfer a portion to a baking pan, and another part to two silicone baking mats for decoration.
10Beat the egg whites until foamy, then gradually add sugar.
11Once stiff peaks form, transfer the meringue to the baking pan with caramel and shape it into a cylinder.
12Bake in a bain-marie at 180 degrees for 8-9 minutes.
13Serve the crème anglaise at the base of the plate, then add the meringue and the crunchy caramel.