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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.
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 servingsFor the crème anglaise
For the meringue
For the pistachio nougatine
Preparation time: 40 min
Preheat your oven at 375 °F
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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.
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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.
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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.
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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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- Giant maple and vanilla Île flottante with caramelized hazelnuts |
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