Île flottante with hazelnut and honey
This dessert recipe is a variation on the classic île flottante (literally: floating islands of cooked meringue on a milk-based crème). Here, hazelnut praline-flavoured meringue is cooked in milk. It's combined with a crunchy pecan and honey mousse to complete the sensory experience.
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Μέτρια
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Recipe for 4 people
Floating praliné islands
Συστατικά: Floating praliné islands
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2 piece(s)egg white
Προετοιμασία: Floating praliné islands
Beat to a foam
Συστατικά: Floating praliné islands
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50 gsugar
Προετοιμασία: Floating praliné islands
Add the sugar and continue to beat until soft peaks form.
Συστατικά: Floating praliné islands
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100 mlPedro Ximénez sherry
Προετοιμασία: Floating praliné islands
Carefully fold in, using a spoon, and poach the quenelles in 100 ml Pedro Ximenez sherry (or a sweet sherry).
Honey mousse
Συστατικά: Honey mousse
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36 ggelatin leaves
Προετοιμασία: Honey mousse
Soften and stir.
Συστατικά: Honey mousse
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100 ghoney
Προετοιμασία: Honey mousse
Heat gently and carefully fold in.
Pecan nuts
Συστατικά: Pecan nuts
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200 gpecan nuts
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80 gsugar
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40 gbutter
Προετοιμασία: Pecan nuts
Caramelise.
Συστατικά: Pecan nuts
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1 spoon(s)sweet sherry
Προετοιμασία: Pecan nuts
Deglaze
Gold stroke
Συστατικά: Gold stroke
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10 gglucose
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5 ginverted sugar syrup
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1 ggold powder
Προετοιμασία: Gold stroke
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.
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