Login
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
-
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.
Class with similar recipe
An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu! Complimentary glass of bubbles on arrival!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
CHIC MENU WITH WINE PAIRINGS
Holiday season! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!
- Gin To sous le sapin
- Quebec Foie gras, brioche crostini, red wine candied onions and caramelized apples
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
135 $ / pers.
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook this noble mushroom in a delicious menu to match 3 glasses of wine!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu! Complimentary glass of bubbles on arrival!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
CHIC MENU WITH WINE PAIRINGS
Holiday season! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!
- Gin To sous le sapin
- Quebec Foie gras, brioche crostini, red wine candied onions and caramelized apples
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
CHIC MENU WITH WINE PAIRINGS
Holiday season! Cocktail lesson on arrival, followed by a chic 3-course menu paired with 3 wines of our sommelier's choice!
- Gin To sous le sapin
- Quebec Foie gras, brioche crostini, red wine candied onions and caramelized apples
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
An exceptional product in the spotlight!
TRUFFLE! Cook up this noble mushroom in a delicious menu! Complimentary glass of bubbles on arrival!
- Wellington beef |
- Melting potatoes, garlic, rosemary, thyme, chicken broth |
- Risotto with truffle oil, garlic and parsley mixed mushrooms
- Honey glazed carrots |
- Bordelaise Truffle Sauce |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
CHIC MENU WITH WINE PAIRINGS
A comforting menu, matched with our sommelier's wines, including 3 glasses of wine!
- Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |
- Giant maple and vanilla Île flottante with caramelized hazelnuts |
- Half poultry in crapaudine, contised with Tartufata butter, morel sauce, purée of potatos and green oignons
Share this unique and tasty
experience
Private and Corporate Events
Newsletter
Receive our tips, tricks as well as our verrrryyy gourmet meals plans!
Follow us!
Keep up to date with all
our news with our social media
A question?
Our teams are at your disposal from monday to friday from 10am to 6pm
