Lorenza Ávila

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Lorenza Ávila

Floating island

45 mins

Half

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Lorenza Ávila

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This Floating Island recipe also known as "Ile Flotant" in his native France, consists of a meringue floating on a rich sauce of caramélo.

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Ingredients

4 portions

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3 cups milk
1/2 cups sugar
1 tablespoon vanilla extract
4 eggs, separated (yolk and clear)
2 tablespoons cornstarch
1 cup caramel sauce

Preparation

In a medium saucepan, mix 2 1/2 cups of milk, sugar, and vanilla and mix with a whisk while cooking over medium heat until it boils.

In an electric mixer whisk the egg whites until they are about to snow. Add 1 tablespoon of sugar and continue whisking.

Take a spoonful of the meringue and cook it in the milk mixture for 2-3 minutes. Turn it with the spoon so that it cooks on all sides. Remove carefully with the milk spoon and put on a plate. Repeat with all the meringue and keep them in the fridge until you use them (1 hour).

In a deep bowl, mix the 1/2 cup of leftover milk, the egg yolks and the cornstarch with a balloon whisk.

Add this mixture to the milk mixture where you cooked the meringues and mix quickly with the balloon whisk.

Mixing continuously continue cooking the sauce until it boils again. Let boil for 2 minutes and remove from heat.

Put the sauce in a bowl and let cool in the refrigerator (for at least 1 hour).

To serve, place the sauce in 4 final dishes and on them put 2-3 meringues. Garnish with a caramel sauce.