Floating island

Preparation stepsTotal time: 30 min

1. 1

   Custard10 min

   

   Make a crème anglaise with the yolks, milk, vanilla and 40 g of sugar. Add the delicate ingredients off the heat, a little at a time, lifting the mixture from the bottom up so it does not collapse. Amount for this step: 1 vanilla bean.

2. 2

   Whites10 min

   

   Whisk the whites with the rest of the sugar. It is whipped enough when the whisk leaves a soft peak. Then fold in by lifting the mixture from the bottom up, so you keep the air in.

3. 3

   Poach1 min

   

   Drop spoonfuls into the simmering milk, 1 minute on each side. The liquid should simmer, not boil. Stay close for the first few minutes to set the heat, then check that nothing sticks to the bottom.

4. 4

   Serve9 min

   

   Islands on the custard, with a drizzle of caramel. Plate at the last minute. Taste for salt, pepper and acidity, then serve right away: a hot dish is served hot, a cold dish is served cold. Amount for this step: 20 g sugar for the caramel.