Traditional Floating Island |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Florian V. Hugo: Brasserie Cognac in NYC, explains how to make this fabulous dessert, esp for Valentines Day ! Ingredients:
for the meringue |
180 gr (6.35oz) fresh egg white |
150 gr (5.3oz) sugar |
for the crème anglaise |
6 egg yolks |
1/2 cup sugar |
2 cups heavy cream |
1 vanilla bean |
for the caramel |
100 gr (3.5oz) sugar |
50 gr (2oz) water |
Directions:
1. Crème Anglaise
2. -Boil the milk with half of the sugar and the vanilla bean (previously cut in half lengthwise and seeds scraped into the cream).
3. -Separately, whisk the yolks and the remaining half of sugar rigorously in a mixing bowl.
4. This will allow the yolk not to become too grainy and blend well with the cream.
5. -Once the cream is boiling, whisk 1 cup of the cream with the yolks, then pour the yolk mix back in the cream.
6. -Finish cooking on low heat, stirring constantly with a wooden spoon until it thickens.
7. You will know it is ready when you pass your finger on the back of the spoon and the mark remains.
8. -Remove the vanilla bean and place in the fridge.
9. Meringue
10. -Line cookie sheet with parchment paper. Spray with cooking spray.
11. -In a Kitchen Aid mixer, or using a hand electric whisk, mix the egg whites until they start to get a bit firm.
12. Add the sugar and continue whisking until very firm.
13. -Fill a pastry bag with meringue.
14. Mold into four-inch circles on parchment paper.
15. Place in the fridge.
16. -In a large pot, boil water with a few drops of white vinegar.
17. -Then very carefully remove each meringue from the paper and place on surface of simmering water.
18. -Poach this way for 5 minutes then flip and repeat procedure.
19. -Remove with a spider or flat skimmer, situate on wax paper or parchment paper, and place back in the fridge.
20. Caramel
21. -In a pan, melt sugar with water and cook until golden brown.
22. -Turn off the heat and let cool down for a minute or two.
23. -Prepare a tray with parchment paper, spray with cooking spray.
24. -Using a fork, dip in the caramel and drizzle circle-wise on the paper.
25. Make a few extra of those in case they break.
26. Let cool down in a dry place.
27. Plating
28. In a bowl, pour enough (cold) crème anglaise to cover the bottom, place one meringue in the middle, then stick one caramel lace on top of it.
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