Invented by Auguste Escoffier , the floating island has lost none of its sexy potential. The best of Paris can be tasted at La Poule au Pot , the cult bistro freshly taken over by Jean-François Trap . And hey, he whispered his recipe to us ...
For 1 pot - 6 to 8 people
Preparation: 10 minutes
Cooking: 15 minutes
Preheat the oven to 140 ° C (th. 4-5).
Butter and sweeten a mold of 20 cm in diameter.
Pour the egg whites into the bowl of a food processor with 10 g of sugar.
Start by whisking gently, then increase the speed and add half of the remaining sugar .
Squeeze the egg whites at maximum speed and add the rest of the sugar .
Continue to whisk for a minute and add the crushed pink pralines .
Pour the preparation into the mold and bake for 15 minutes.
Out of the oven, turn out and add the custard around the floating island .