Îles Flottantes (Floating Island) скачать в хорошем качестве

Îles Flottantes (Floating Island)

French Dessert: Îles Flottantes Caramel : Sugar 60g Cook 1/3 of the sugar, stir occasionally Repeat the rest until all sugar is melt the caramel is amber Use a fork to make decoration Meringue: Egg white 60g (around 2 pieces) Sugar 20g Lightly oil the silicon mould Beat the egg whites to foamy stage and then add half of the sugar Continue to beat and add the rest of the sugar until stiff peak. Fill the molds with the meringue and flatten it Bake meringue at 180ºC oven for 5 minutes Let cool Unmold on a lightly oiled silicone mat or parchment Crème Anglaise (250ml) whole milk (62g) heavy cream (60g) egg yolks (40g) sugar 1 vanilla bean, scrap seeds out or 1 tsp (5ml) vanilla paste or extract. Boil the milk, the cream and the vanilla with one-third of the sugar Beat yolks and remaining sugar Add the milk gradually to the yolk mixture Return mixture to the saucepan and cook to 85ºC Stir constantly on low heat Cool the vanilla custard through a fine sieve on ice water