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.

Recipe components

Used Callebaut products

Floating praliné islands

IngredientsPreparation
  • 2piece(s)
    egg white

Beat to a foam

  • 50g
    sugar

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

IngredientsPreparation
  • 36g
    gelatin leaves

Soften and stir.

  • 100g
    honey

Heat gently and carefully fold in.

Pecan nuts

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

Caramelise.

  • 1spoon(s)
    sweet sherry

Deglaze

Gold stroke

IngredientsPreparation
  • 10g
    glucose
  • 5g
    inverted sugar syrup
  • 1g
    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.