 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Here's a delicate and very pretty desert. Ingredients:
1 vanilla pod |
600 ml milk |
3 large eggs |
1 pinch salt |
125 g caster sugar |
1 1/2 tablespoons potato flour (optional) |
1 dash lemon juice |
Directions:
1. Place the vanilla pod in a saucepan with the milk and bring slowly to a boil.
2. Release the seeds in the pod by using a wooden spoon to smash it up against the side of the pan.
3. Pour the milk into a wide-based pan and leave to cool without removing the vanilla.
4. Meanwhile, separate the eggs.
5. Place the yolks in a bowl for use later and beat the egg whites with a pinch of salt until very stiff.
6. Fold in 25g of sugar and beat again.
7. Reheat the milk, remove the vanilla pod and drop scoops of stiff egg white on to the milk and cook for a couple minutes until firm, turning with a perforated spoon.
8. Remove these islands to a plate.
9. Beat the egg yolks with 75g sugar and the flour, if using.
10. Add the warm milk then return to the milk pan, stirring constantly for about 10 minutes until thickened.
11. Pour the custard into a shallow dish and float the islands on top.
12. Heat the remaining sugar with a tablespoon of water and the lemon juice until it is light golden.
13. Trickle the syrup over the islands .
14. Chill before serving.
|
|