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Chocolate and tonka bean clouds, cocoa caramel
A revisited classic, Ile flottante with a cocoa and tonka bean twist. A base of creme anglaise topped with a cocoa meringue. Accompanied by a cocoa caramel.
Ingredients
Recipe for 12 personnesFor the crème anglaise
For the meringue
For the cocoa caramel
- Butter
Preparation time: 30.00 min
Preheat your Vapeur at 212.00 °F
- Preparation for the crème anglaise
In a saucepan, heat the milk. In a large bowl, whisk the egg yolks, sugar and vanilla until the mixture whitens. Stir into the hot milk gradually, while continuously 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 by gently folding. Using a pastry bag or a spoon, fill meringue in buttered ramekins and bake in the steam oven or microwave until firm.
- Preparation for the cocoa caramel
Combine the water and sugar in a saucepot making sure not to let the sugar touch the sides. Cook until lightly golden and then add the cocoa. Set aside.
- Plating
In a plate, pour the crème anglaise. Add the cooked meringue clouds, cooled and well drained of excess liquid and drizzle with the cocoa caramel.
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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Cocktail and tapas classes + 1 glass of wine included
- Fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis
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- Pulled duck buns with apricot and cardamom cream cheese
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