Preview

Giant maple and vanilla île flottante with caramelized hazelnuts |

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.

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 4 servings

For the crème anglaise

250 Ml

Milk

2 Unit(s)

Egg yolk

50 Gr

Maple syrup

0.25 Clove(s)

Madagascar vanilla

10 Gr

Brisure de truffes

For the meringue

120 Gr

Egg white

120 Gr

Sugar

120 Gr

Icing sugar

For the pistachio nougatine

20 Gr

Icing sugar

40 Gr

Hazelnuts

Preparation time: 40 min

Preheat your oven at 375 °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. Add the truffle. 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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