Floating island or Oeufs à la neige (snow eggs); one of the most iconic dessert. Here is an easy to follow steps recipe and finished beautifully with a cage of amber caramel and pink praline!. To get the full recipe go to www.brunoskitchen.net
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
Pastry bowls
John Boos cutting board
Pro Portable Electronic Balance
Baking sheet
Rolling pin
Silpat / Silicon Velesco Mat
Cuisinart saucepan
Vollrath whisk
Anolon nonstick skillet 10-inch (25cm)
Floating Island Recipe.
Floating island, île flottante or oeufs à la neige (snow eggs) is a French classic consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla then poached in milk, or quickly microwaved or baked. The chilled or room temp custard is topped with the egg whites dumplings and drizzled with caramel and often garnished with caramelized nuts. The size of the egg whites dumplinds may vary – in this version, a six 2.75 inch (7cm) diameter half round silicone molds is used; one per serving. Though, more meringue can be served or using lager diameter silicone molds; in this case reajust the meringe recipe for 5 egg whites.
Serves 6.
Crème Anglaise
2 cups (500ml) whole milk
1/2 cup (125g) heavy cream
6 ea. (120g) egg yolks (save egg whites for macarons or financiers)
1/3 cup (80g) sugar
1 vanilla bean, scrap seeds out or 1 tsp (5ml) vanilla paste or extract.
Method
Heat milk and heavy cream with one-third of the sugar; stir to combine. Meanwhile, beat yolks and remaining sugar. When milk is boiling, whisk in the hot milk gradually in the yolk mixture. Return mixture to the saucepan and cook to 185ºF (85ºC); whisking constantly on low heat. Pass the vanilla custard through a fine sieve on ice water. Stir every so often to cool down the crème Anglaise faster, then chill. Crème Anglaise can be refrigerated for up to 3 days.
Meringue
3 ea. egg whites, at room temp
A pinch of salt
2 Tbsp (30g) sugar
1 tsp (5ml) vanilla paste or extract.
To see more go to:www.brunoskitchen.net