Light Île Flottante – Floating Island

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Separate 3 eggs. For the custard, whisk the 3 egg yolks with 1 tsp cornflour and 20 g sugar, stir in 400 ml hot milk with vanilla sugar and cook over a low heat for 4 minutes, stirring constantly, until thickened.

   4:00
2. 2

   Whisk the 3 egg whites with a pinch of salt until stiff, gradually sprinkling in 20 g sugar.

3. 3

   Use two spoons to shape quenelles from the meringue and poach them in gently simmering milk for 2 minutes on each side.

   2:00
4. 4

   Divide the vanilla custard between bowls and place the meringue islands on top.