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floating islands with pistachio, salted butter caramel, puffed rice

Sweet

Here's a classic recipe for floating island. There is a duo of crème anglaise and meringue. The whole is accompanied by a salted butter caramel and puffed rice.

Note

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.

Ingredients

Recipe for 12 personnes

For the crème anglaise

750 Ml
Milk
9 Unit(s)
Egg yolk
150 Gr
Sugar
1 Clove(s)
Madagascar vanilla
2 Tbsp
Pistachio paste

For the meringue

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

For the pistachio nougatine

150 Gr
Sugar
50 Gr
Butter
150 Ml
35% cooking cream

Finishing

400 Ml
Rice crispies
  • Butter

Preparation time: 30.00 min

Preheat your Vapeur at 212.00 °F

  • 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 et cuire au four micro-ondes, 30 secondes ou 1 minute suivant la grosseur.

    Dès que la meringue commence à se fendre, elle est cuite. Démoulez les iles flottantes sur un linge propre et gardez-les au frigo.

  • Caramel au beurre salé

    In a saucepan, heat the sugar until it reaches a golden color. Ajoutez le beurre et mélangez. Ajoutez la crème chaude, fouettez et portez à ébullition environ 2 minutes jusqu'à ce que la préparation soit lisse et homogène. Idéalement, passez la sauce dans un chinois.

  • To serve

    Dans une coupe à dessert, versez la crème anglaise. Déposez les iles refroidies et bien épongées, arrosez de caramel au beurre salé, ajoutez le riz soufflé sur le top.

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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