The dessert "Floating island"

Description

Try the dessert "ile flottante" by French pastry chef Christophe Michalak. This delicious, airy dessert has become one of the most beloved in my family, beautiful in filing and preparing only 40 seconds in the microwave.

Ingredients

Milk

750 ml
Cream

150 ml
Yolk egg

4 piece
Sugar

200 g
Vanilla pod

1 piece
Corn starch

5 g
Egg white

4 piece
Sugar

90 g
Salt

1 pinch
Lemon peel

1 piece
Sugar

140 g
Butter

80 g
Cream

135 ml
Salt

1 pinch

Cooking

Prepare the ingredients. Separate the whites from the yolks. Proteins leave in the fridge. Grate the zest of one lemon or orange. Butter taken from the refrigerator in advance.

Prepare the cream. Put on the fire the milk with the open vanilla pod and bring to the boil. You can use vanilla sugar.

Mix with a fork the sugar with the starch and yolks, then add to them the cream.

Slowly pour in the cream and yolk mass to the milk, stirring all the time. Cook on low heat for about 3 minutes. Take out the vanilla pod. Cover with cling film, on top of the cream, there were no air space and put in a cool place.

Prepare the caramel. Melt the sugar over low heat and separately bring the cream to a boil.

Remove the melted sugar from the heat and pour it in a thin stream of hot cream in three stages, stirring constantly. Then add butter with a pinch of salt. Mix everything together and put our caramel in a cool place.

For meringue, beat chilled whites with a pinch of salt, then slowly add sugar and when the proteins are already well raised, add the zest and whisk for a few seconds. If when lifting the whisk, we see that such a beak, so our well-whipped meringue.

Spread the meringue in silicone molds, vimosewa well with this spoon that there were no air voids. Then with a knife (spatula) on top remove excess.

Put in the microwave at a power of 1000W for 40 seconds at 800W for 60 seconds. Over time you will see that the squirrels have risen, try to gently finger the meringue, it needs to be dense enough, i.e., the finger immersed in it. If the meringue is soft, leave it on for another additional 20 seconds. It all depends on the microwave. But if you overdo the meringue, it will rise strongly and will snap in two.

Get these lovely Islands hearts.

Pour into a deep bowl of cream anglaise, put on top of meringue and decorate with caramel.

Bon appetit!

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