Vanilla and Caramel Floating Island - Vegetarian
The Vanilla and Caramel Floating Island is an elegant dessert that captures the sophistication of French cuisine. This delightful treat features a light and airy meringue that gracefully floats atop a creamy vanilla custard. Each bite is a heavenly blend of flavors and textures, enhanced by the smooth, rich caramel sauce drizzled over the top.
Ingrédients
- 2 cups whole milk
- 1 vanilla vanilla bean, split lengthwise
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup caramel sauce
- 1 tablespoon powdered sugar
Instructions
- In a medium saucepan, heat the milk with the vanilla bean until just simmering. Remove from heat and let steep for 15 minutes.
- Remove the vanilla bean and reheat the milk until it's warm.
- In a large bowl, whisk the egg yolks with 1/4 cup of sugar until thick and pale. Slowly pour the warm milk into the egg mixture, whisking constantly.
- Pour the egg and milk mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Do not let it boil. Remove from heat and let cool to room temperature, then refrigerate until cold.
- In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
- In a large pot, bring water to a gentle simmer. Using two large spoons, shape the meringue into ovals and gently drop them into the simmering water. Poach the meringue for about 1-2 minutes on each side, then transfer to a paper towel-lined plate to drain.
- To serve, spoon the chilled vanilla custard into serving bowls. Place a meringue island on top of the custard in each bowl.
- Drizzle the caramel sauce over the meringues and sprinkle with powdered sugar. Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 30g | Protéines: 8g | Fat: 12g | Sucre: 29g
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