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

  • 1.8 oz
    sugar

Preparation: Floating praliné islands

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

Ingredients: Floating praliné islands

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

  • 1.3 oz
    gelatin leaves

Preparation: Honey mousse

Soften and stir.

Ingredients: Honey mousse

  • 3.5 oz
    honey

Preparation: Honey mousse

Heat gently and carefully fold in.

Pecan nuts

Ingredients: Pecan nuts

  • 7.1 oz
    pecan nuts
  • 2.8 oz
    sugar
  • 1.4 oz
    butter

Preparation: Pecan nuts

Caramelise.

Ingredients: Pecan nuts

  • 1 spoon(s)
    sweet sherry

Preparation: Pecan nuts

Deglaze

Gold stroke

Ingredients: Gold stroke

  • 0.4 oz
    glucose
  • 0.2 oz
    inverted sugar syrup
  • 15.4 gr
    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.