Ile Flottante (Floating Island)

                                                        Portion 6

Ingredients:

180g egg white

80g sugar

100g sugar

25g water

200g nuts (any kind)

10g butter

salt

 

Procedure:

• 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:

Ingredients:

250 ml milk and 250 ml cream - mixed together

75 grams sugar 

1/2 vanilla pod 

4 egg yolks

Procedure:

• 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.