Floating praline islands PX Recipe serves 4 people (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Floating praline islands
|2 egg whites||Beat to a foam.|
|50 g sugar||Add the sugar and continue to beat until soft peaks form.|
|30 g praline||Carefully fold in, using a spoon, and poach the quenelles in 100 ml Pedro Ximenez sherry (or a sweet sherry).|
|36 g sheet gelatine||Soften and stir.|
|100 g honey||Heat gently and carefully fold in.|
80 g sugar
40 g butter
|1 shot of Pedro Ximenez sherry (Or: sweet sherry)||Deglaze.|
5 g melted invert sugar
1 g gold powder
Mix everything together and use to create decorations on the plate.
|TIP: Mycryo can also be used.|
Finishing and presentation
Arrange as shown in the photo.