Floating Islands
A classic and elegant dessert consisting of fluffy poached egg whites floating on a creamy vanilla custard, all topped with a delicious caramel. Simple to make, this dessert will delight young and old.
Ustensiles
Ingrédients — 6 parts
Préparation
Prepare the custard: bring the milk to a boil with the vanilla bean split in 2.
Crack the eggs, separating the yolks from the whites. Set the whites aside in a bowl.
Whisk the yolks with 40 to 50 g of sugar until the mixture turns white.
Pour the boiling milk over the whisked yolks.
Cook for about 10 minutes over low heat, stirring constantly, until the cream coats the spoon. Be careful: do not let it boil!
Pour the cream into a bowl and let cool.
Beat the egg whites until stiff with a pinch of salt, gradually adding the remaining 70 g of sugar.
Bring a large pot of water to a simmer.
Using a large spoon, mold generous spoonfuls of egg whites.
Place the whites in the simmering water and poach quickly, about 5 seconds per side.
Drain the whites for a few moments on a clean cloth before placing them on the custard.
Refrigerate for 2 hours.
Just before serving, prepare a caramel with 50 g of sugar and the juice of 1/2 lemon.
Drizzle the caramel over the floating islands.