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Ile flottante with hazelnut nougatine |

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 portions

For the crème anglaise

200 Ml

Milk

2 Unit(s)

Egg yolk

50 Gr

Sugar

0.25 Clove(s)

Madagascar vanilla

For the meringue

60 Gr

Egg white

40 Gr

Sugar

30 Gr

Icing sugar

For the pistachio nougatine

20 Gr

Icing sugar

40 Gr

Hazelnuts

Preparation time: 30 min

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 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.

Class with similar recipe

Friday, July 26th 18:00 to 21:00

Time Out Market

115 $ / pers.

LE MENU GOURMAND

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Ile flottante with hazelnut nougatine |

More information

2 / 14

115 $ / pers.

12 places disponibles