Île flottante with hazelnut and honey
level 2
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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Recipe components
Used Callebaut products
Floating praliné islands
| Ingredients | Preparation |
|---|---|
| Beat to a foam |
| Add the sugar and continue to beat until soft peaks form. |
| Carefully fold in, using a spoon, and poach the quenelles in 100 ml Pedro Ximenez sherry (or a sweet sherry). |
Honey mousse
| Ingredients | Preparation |
|---|---|
| Soften and stir. |
| Heat gently and carefully fold in. |
Pecan nuts
| Ingredients | Preparation |
|---|---|
| Caramelise. |
| Deglaze |
Gold stroke
| Ingredients | Preparation |
|---|---|
| Mix everything together and use to create decorations on the plate. |
Finishing and presentation
Arrange as shown in the photo. |
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