Floating Islands

Preparation : 25 min	Resting : -
Cooking : 20 min	Equipment :
Difficulty :	Rating : 2 rates
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Programmes :	accessories :

Serves 6 :

6	egg whites
100	ml caramel
60	g sugar

CRÈME ANGLAISE:
500	ml milk at room temperature
60	g sugar
6	egg yolks
1	vanilla pod, split

1	Fit the whisk in a spotlessly clean and dry metal bowl. Place the 6 egg whites in the bowl. Remove the cap from the lid and whisk using the WHISK programme. When small peaks start to form, add the sugar through the opening.
2	Remove the egg whites from the bowl, shape* into quenelles* and place in the steamer basket. Put the crème anglaise ingredients into the metal bowl. Insert the steamer basket and cook the egg white quenelles* at the same time as the crème anglaise.
3	Pour the crème anglaise into sundae glasses, place the egg whites on top, drizzle with caramel, and serve with almond tuiles.
crème anglaise
1	Put the milk, sugar, 6 egg yolks and split vanilla pod in the metal bowl. Run the EXPERT programme, 10 minutes/speed 4/82 °C.

Chef’s tip

For firmer egg whites, poach the quenelles in a pan of simmering water, 30 seconds on both sides.

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ALL COMMENTS

kyliemac

Awesome. Had a lot of left over whites so they got consumed into the creme anglaise. We used 8 bantam eggs as they were a lot smaller than standard eggs. Used maple syrup instead of caramel.

WendyB

An old favourite, so easy to prepare in the CE, just divine!!