Floating island – classic French dessert
Ingredients (serves 4)
Baking tin 26 cm
Meringues
- Egg whites 4 pcs.
- Candy sugar 140 g
English cream
- Egg yolks 4 pcs.
- Icing sugar 60 g
- Milk 3.2% 125 ml
- 36% cream 125 ml
- Stick of vanilla ½
Caramel
- Cane sugar 150 g
- Water 10 ml
Method:
Meringues
- Beat the egg whites for 10 minutes until they thicken adding the sugar one batch at a time.
- Transfer to a tin or cups greased with a dash of oil.
- Steam the meringues in the oven on the Steam Cooking / P01S cycle for 10 minutes, until chewy.
- While the meringues are steaming, prepare the English cream.
English cream
- Beat the egg yolks with the icing sugar and the seeds from the vanilla stick to blend.
- Warm up cream and milk slightly, but do not bring them to a boil, then pour gently into egg yolks.
- Next, strain it through a fine-mesh sieve.
- Cook over a low heat until the cream thickens (do not bring it to a boil at 85°C).
- Cool the sauce.
Caramel
-
Mix sugar and water in a bowl, transfer to a saucepan, melt and simmer without stirring until a sugar syrup is formed and then caramel (be careful not to burn the sugar).
Serving
- Pour the sauce into a bowl, place the meringues on top. Top the whole dish with caramel and garnish with some extras. You can add nuts and raisins.
Chef's suggestion:
You can replace the vanilla stick with half a teaspoon of natural extract or a packet of about 8g of real vanilla sugar.
See other recipes for
FullSteam oven
Recommended products
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- Polecany
