It’s the perfect dessert to give a festive touch at the end of a Sunday meal. Here is the real recipe for floating islands just like Granny made them, a touch of nostalgia for the greatest pleasure of gourmets with a sweet tooth.
15 min of preparation time
6 min of cooking time
Step 1:
In a big pan, heat 25 cl of milk mixed with 50 cl of water (it’s the poaching liquid).
Step 2 :
During that time, beat the egg whites into peaks with an electric beater.
When they are hard, add the powdered sugar and beat a little more.
Step 3 :
Using a table spoon previously dipped in cold water, scoop up the egg whites and poach them for 3 min on each side in a pan filled with simmering poaching liquid. Careful, this liquid must not boil.
Step 4 :
Drain the poached egg whites for a long time on blotter paper. Pour the custard in serving containers and place the poached eggs on top. Cover the floating islands with liquid caramel before tasting.
ADVICE :
Sprinkle the floating islands with slivered grilled almonds.
Also discover the blanc manger of Jean François Piège and the light recipe for the merveilleux cake.
