Tahitian île flottante
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TAHITIAN ILE FLOTTANTE
- NOROHY Tahitian vanilla bean 1/2 piece
- Egg whites 250g
- Sugar 150g
Scrape the vanilla into the egg whites then add in the rest of the vanilla bean and leave to infuse for at least 12 hours. Strain with a sieve. Beat the egg whites at mid-speed and gradually add in the sugar. Use a large spoon to place egg white scoops onto a slightly greased silicone mat. Bake at 355°F (180°C) in a fan-assisted oven for 1 minute. Store in the refrigerator.
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DRY CARAMEL
- Sugar 200g
Gradually melt the sugar in a saucepan.
Caramelize as required.
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VANILLA CRÈME ANGLAISE
- Heavy cream 35% 350g
- Milk 350g
- Egg yolks 140g
- Sugar 100g
- NOROHY Tahitian vanilla bean 1/2 piece
Scrape the vanilla bean into the cream and milk, then bring to a boil and let it infuse for 20 minutes.
Mix the egg yolks and sugar, then combine with the first mixture.
Heat to 181°F (83°C) until the mixture coats the back of a spoon.
Quickly cool and use later. -
ASSEMBLY
Pour 70g of crème anglaise into the glasses.
Place a droplet of egg white onto the crème anglaise.
Make a dry caramel.
Unevenly add the caramel and sprinkle with sliced, toasted almonds.
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