Friday, June 1, 2012

Ile Flottante (Floating Island)

                                                        Portion 6


180g egg white
80g sugar

100g sugar
25g water
200g nuts (any kind)
10g butter


  • First, whip the egg white slow speed and add the sugar little by little until the eggs are raise.
  • In a large sauce pan cook the syrup  - sugar and water together and bring to boil until the bubbles get bigger. Add the nuts, stir and then add the butter and the salt , stir until it gets brown and starts to smell nice. Store on parchment paper with oil so it doesn’t  stick.
  • Take the whipped egg white and spread them in  a mould that you have brushed with oil. Bake 3 min a 300 f ( 280c)
  • Serve this with a crème anglaise (see recipe below) and the caramelized nuts.

Recipe for Creme Anglaise:


250 ml milk and 250 ml cream - mixed together
75 grams sugar 
1/2 vanilla pod 
4 egg yolks


  • Cut the pod in half and scrape the vanilla out and put it in the cream (pod and all). 
  • Add the sugar to the cream and heat to just under the boil. Slowly add the hot cream to the egg yolks while whisking to temper. 
  • Then mix all ingredients together back on the stove. On medium heat cook while moving constantly with a spatula until it gets to 180 degrees or nice and thick.
    Cool down in the fridge with contact film until cold (3 hours), then it’s ready. 


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