Floating islands

It’s the perfect dessert to give a festive touch at the end of  a Sunday meal. Here is the real recipe for floating islands just like Granny made them, a touch of nostalgia for the greatest pleasure of gourmets with a sweet tooth.

15 min of preparation time

6 min of cooking time

Step 1:

In a big pan, heat 25 cl of milk mixed with 50 cl of water (it’s the poaching liquid).

Step 2 :

During that time, beat the egg whites into peaks with an electric beater.

When they are hard, add the powdered sugar and beat a little more.

Step 3 :

Using a table spoon previously dipped in cold water, scoop up the egg whites and poach them for 3 min on each side in a pan filled with simmering poaching liquid. Careful, this liquid must not boil.

Step 4 :

Drain the poached egg whites for a long time on blotter paper. Pour the custard in serving containers and place the poached eggs on top. Cover the floating islands with liquid caramel before tasting.

ADVICE :

Sprinkle the floating islands with slivered grilled almonds.

 

Also discover the blanc manger of Jean François Piège and the light recipe for the merveilleux cake.

Ingredients for 6 persons:

- Liquid custard

- 25 cl of milk

- 5 egg whites

- 1 table spoon of powdered sugar

- Liquid cream

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