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Floating Island

Western.Chefs's picture
Ingredients
For floating island
  Egg whites 400 Gram
  Sugar 200 Gram
For nougatine
  Sugar 400 Gram
  Water 100 Gram
  Almond 160 Gram
For custard sauce
  Milk 1 Liter
  Egg yolks 8
  Sugar 150 Gram
  Vanilla 1⁄2 Teaspoon
Directions

Floating island Beat the egg whites with sugar until the mixture becomes a compact mousse.
Put this mousse into small (round) containers in the bain-marie and bring to the boil.
Boil for about 5 to 6 minutes until the meringue is cooked.
Remove and leave to cool.
Custard sauce Whip the egg yolks with sugar until foamy.
Add milk flavoured with vanilla and cook over a low heat while stirring until it thickens (attention: do not boil the mixture!).
'Nougatine' Mix the sugar with water and cook until caramelised.
Add the sliced almonds, stir and cook until golden* Remove from heat and flatten onto a sheet of baking paper.
Allow to cool before chopping

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian

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