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Ile flottante with hazelnut nougatine

Here's a classic recipe for floating island. There is a duo of crème anglaise and meringue. The whole is accompanied by a pistachio nougatine.


Recipe for 12 personnes

For the crème anglaise

250 Ml
3 Unit(s)
Egg yolk
50 Gr
1 Clove(s)
Madagascar vanilla

For the meringue

10 Unit(s)
Egg white
125 Gr
100 Gr
Icing sugar

For the pistachio nougatine

40 Gr
Icing sugar
100 Gr
  • Butter

Preparation time: 30.00 min

  • Preparation for the crème anglaise

    In a saucepan, heat milk. In a large bowl, whisk the egg yolks, sugar and vanilla until the mixture whitens. Stir hot milk gradually, whisking. Return to saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon. Refrigerate.

  • Preparation for the meringue

    Beat the egg whites until soft peaks form. Gradually add sugar and continue to mix until a bright and firm meringue. With the spatula, add the icing sugar folding. Using a pastry bag or a spoon, fill meringue buttered ramekins and bake in the microwave about 30 seconds.

  • Preparation for the pistachio nougatine

    In a saucepan, heat the sugar until it reaches a golden color. Off the heat add the hazelnuts. Pour the nougat on a work surface oiled so cool as quickly as possible. Cutting with a knife.

  • To serve

    In a plate, pour the crème anglaise. Add the meringue, cooled and well drained and garnish with hazelnut nougatine.

Here is the recipe for a crème anglaise. Keep an eye on your cooking cream to get a smooth texture. The cream should coat the back of a wooden spoon.

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