Chocolate and tonka bean clouds, cocoa caramel

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 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.