Preview

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.

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 Tapas

For the crème anglaise

750 Ml

Milk

6 Unit(s)

Egg yolk

150 Gr

Sugar

100 Gr

Dark chocolate

0.50 Tsp

Tonka bean

For the meringue

5 Unit(s)

Egg white

135 Gr

Sugar

125 Gr

Icing sugar

For the cocoa caramel

90 Gr

Sugar

30 Gr

Water

25 Gr

Cocoa powder

Butter

Preparation time: 30 min

Preheat your Vapeur at 212 °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 egg whites until soft peaks form. Gradually add the sugar and continue mixing until you obtain a firm, glossy meringue. Using a spatula, fold in the powdered sugar. Using a pastry bag or spoon, fill buttered ramekins with meringue.

Bake in a microwave oven. Allow to cook for 30 seconds to 1 minute, depending on the power setting.

As soon as they start to split in the center, they're done.
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.