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.
Level:
Medium
Makes:
Recipe for 4 people

Floating praliné islands

Ingredients: Floating praliné islands

  • 2 piece(s)
    egg white

Preparation: Floating praliné islands

Beat to a foam

Ingredients: Floating praliné islands

  • 50 g
    sugar

Preparation: Floating praliné islands

Add the sugar and continue to beat until soft peaks form.

Ingredients: Floating praliné islands

  • 30 g
    PRA-CLAS
  • 100 ml
    Pedro Ximénez sherry

Preparation: 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

Ingredients: Honey mousse

  • 36 g
    gelatin leaves

Preparation: Honey mousse

Soften and stir.

Ingredients: Honey mousse

  • 100 g
    honey

Preparation: Honey mousse

Heat gently and carefully fold in.

Pecan nuts

Ingredients: Pecan nuts

  • 200 g
    pecan nuts
  • 80 g
    sugar
  • 40 g
    butter

Preparation: Pecan nuts

Caramelise.

Ingredients: Pecan nuts

  • 1 spoon(s)
    sweet sherry

Preparation: Pecan nuts

Deglaze

Gold stroke

Ingredients: Gold stroke

  • 10 g
    glucose
  • 5 g
    inverted sugar syrup
  • 1 g
    gold powder

Preparation: 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.