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 ozsugar
Preparation: Floating praliné islands
Add the sugar and continue to beat until soft peaks form.
Ingredients: Floating praliné islands
-
1.1 ozPRA-CLAS
-
100 mlPedro Ximénez sherry
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 ozgelatin leaves
Preparation: Honey mousse
Soften and stir.
Ingredients: Honey mousse
-
3.5 ozhoney
Preparation: Honey mousse
Heat gently and carefully fold in.
Pecan nuts
Ingredients: Pecan nuts
-
7.1 ozpecan nuts
-
2.8 ozsugar
-
1.4 ozbutter
Preparation: Pecan nuts
Caramelise.
Ingredients: Pecan nuts
-
1 spoon(s)sweet sherry
Preparation: Pecan nuts
Deglaze
Gold stroke
Ingredients: Gold stroke
-
0.4 ozglucose
-
0.2 ozinverted sugar syrup
-
15.4 grgold 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.
Comments