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How to cook ile flottante

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Ingredients

Adjust Servings:
1/2 tsp pure vanilla extract, divided
1/2 cups (5 oz ) sliced almonds
8 leafy egg whites, at room temperature
1/8 tsp kosher salt
1/4 tsp cream of tartar
Creme Anglaise:
4 Topical egg yolks
1/2 cup sugar
1 tsp cornstarch
1 tsp pure vanilla extract
1/2 tsp Cognac
Seeds of 1/2 vanilla beans, discretionary

Nutritional information

138 kcal
calories
4.67g
Protein
1 g
Fiber
3.76 g
Fat

How to cook ile flottante

Cuisine:
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Îles flottantes (floating islands) Would Be the Perfect end to any meal that is rich. Make the crème anglaise beforehand to save time, and have fun with your choice of flavorings.

    Steps

    1
    Done

    Preheat the oven to 350 degrees F.

    2
    Done

    For your caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar melts. Cook over moderate heat until the syrup turns a hot caramel color. Don't wake up, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.

    3
    Done

    For your praline, combine the almonds with 1/4 cup of the caramel and spread them onto a sheet pan lined with parchment paper. Allow to cool at room temperature and then break up in pieces

    4
    Done

    lower the oven 250 degrees F.

    5
    Done

    For the meringues, beat the egg whites, salt, and cream of tartar in the bowl with an electric mixer fitted with the whisk attachment on medium speed until frothy. Beat until the egg whites are extremely stiff and glossy

    6
    Done

    For serving, pour creme anglaise on the bottom of individual plates. Put a meringue on top of each serving, drizzle with caramel sauce, then sprinkle with praline and serve.

    7
    Done

    To make a day or two ahead, make the caramel and praline at room temperature

    8
    Done

    and refrigerate the creme anglaise. Bake the meringues until guests arrive and build the desserts just prior to serving.

    9
    Done

    Creme Anglaise:
    Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high rate for 3 minutes, or until quite thick. Reduce to low speed, and add the cornstarch.

    10
    Done

    With the mixer on low, gradually pour the hot milk to the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon such as thick cream. Do not cook it above 180 degrees F or the eggs will scramble!

    11
    Done

    Pour the sauce through a Nice strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, And chill.

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