Île Flottante
Directions
- 1Separate the egg yolks from the egg whites.
- 2Separate the egg yolks from the egg whites.
- 3Separate the egg yolks from the egg whites.
- 4In a bowl, add the sugar to the egg yolks.
- 5In a bowl, add the sugar to the egg yolks.
- 6In a bowl, add the sugar to the egg yolks.
- 7Add vanilla seeds and mix.
- 8Add vanilla seeds and mix.
- 9Add vanilla seeds and mix.
- 10In a saucepan, bring to a simmer the milk, cream, and vanilla bean.
- 11In a saucepan, bring to a simmer the milk, cream, and vanilla bean.
- 12In a saucepan, bring to a simmer the milk, cream, and vanilla bean.
- 13Add the warm milk to the egg yolks and mix.
- 14Add the warm milk to the egg yolks and mix.
- 15Add the warm milk to the egg yolks and mix.
- 16Cook over low heat until it reaches 83-84 degrees or forms a veil on the spoon.
- 17Cook over low heat until it reaches 83-84 degrees or forms a veil on the spoon.
- 18Cook over low heat until it reaches 83-84 degrees or forms a veil on the spoon.
- 19Let it cool down.
- 20Let it cool down.
- 21Let it cool down.
- 22Meanwhile, prepare the caramel: In a saucepan, caramelize sugar and water by moving only the pan, without stirring with a spoon.
- 23Meanwhile, prepare the caramel: In a saucepan, caramelize sugar and water by moving only the pan, without stirring with a spoon.
- 24Meanwhile, prepare the caramel: In a saucepan, caramelize sugar and water by moving only the pan, without stirring with a spoon.
- 25Once caramelized, transfer a portion to a baking pan, and another part to two silicone baking mats for decoration.
- 26Once caramelized, transfer a portion to a baking pan, and another part to two silicone baking mats for decoration.
- 27Once caramelized, transfer a portion to a baking pan, and another part to two silicone baking mats for decoration.
- 28Beat the egg whites until foamy, then gradually add sugar.
- 29Beat the egg whites until foamy, then gradually add sugar.
- 30Beat the egg whites until foamy, then gradually add sugar.
- 31Once stiff peaks form, transfer the meringue to the baking pan with caramel and shape it into a cylinder.
- 32Once stiff peaks form, transfer the meringue to the baking pan with caramel and shape it into a cylinder.
- 33Once stiff peaks form, transfer the meringue to the baking pan with caramel and shape it into a cylinder.
- 34Bake in a bain-marie at 180 degrees for 8-9 minutes.
- 35Bake in a bain-marie at 180 degrees for 8-9 minutes.
- 36Bake in a bain-marie at 180 degrees for 8-9 minutes.
- 37Serve the crème anglaise at the base of the plate, then add the meringue and the crunchy caramel.
- 38Serve the crème anglaise at the base of the plate, then add the meringue and the crunchy caramel.
- 39Serve the crème anglaise at the base of the plate, then add the meringue and the crunchy caramel.
Ingredients
- 350 ml latte intero
- 350 ml latte intero
- 350 ml latte intero
- 150 ml panna fresca
- 150 ml panna fresca
- 150 ml panna fresca
- 5 tuorli
- 5 tuorli
- 5 tuorli
- 1 bacca di vaniglia
- 1 bacca di vaniglia
- 1 bacca di vaniglia
- 80 gr zucchero
- 80 gr zucchero
- 80 gr zucchero
- 0 mandorle tostate
- 0 mandorle tostate
- 0 mandorle tostate
- 5 albumi
- 5 albumi
- 5 albumi
- 30 gr zucchero
- 30 gr zucchero
- 30 gr zucchero
- 200 gr zucchero
- 200 gr zucchero
- 200 gr zucchero
- 80 gr acqua
- 80 gr acqua
- 80 gr acqua
Equipment
whiskbowlknifesmall saucepanlarge saucepanhand mixerbaking pansilicone baking mat