https://www.cutoutandkeep.net/projects/iles-flottantes • Posted by Grub Street Publishing
This is one of the emblematic desserts of Parisian brasseries, standing proudly beside chocolate mousses and lemon meringue pies. A nostalgic treat and truly one of the greats. Serves 4 - preparation time: 15–20 minutes - cooking time: 8 minutes
This is one of the emblematic desserts of Parisian brasseries, standing proudly beside chocolate mousses and lemon meringue pies. A nostalgic treat and truly one of the greats. Serves 4 - preparation time: 15–20 minutes - cooking time: 8 minutes
First, pour the soya milk into a small saucepan, split the vanilla pod, remove the seeds and infuse everything (including the pod) over a medium heat.
Once it boils, remove from the heat. Place the cornflour, 90 g of sugar and pinch of turmeric in a bowl. Add the hot milk, removing the vanilla pod and mix vigorously. Pour this mixture into the saucepan. Cook over a medium heat, whisking regularly, for a few minutes allowing it to thicken. Remove from heat and leave to cool.
Preheat the oven to 180°C/350°F/gas 4. Place 4 baking rings (8 cm diameter) on a baking tray covered with baking paper. Using a brush, grease the insides of the rings with vegetable oil. Pour the aquafaba and vanilla extract into the stand mixer and whisk at full power until the mixture forms stiff peaks. Gradually add the icing sugar and the cream of tartar, and whisk for a further 3 minutes at full power. Fill the rings to the brim with the stiff peaks of the aquafaba mixture and smooth the tops with a spoon to ensure there are no air bubbles. Bake for 8 minutes. Remove from the oven, leave to cool and refrigerate for 2 hours. Just before serving, make the caramel decoration.
Heat 75 g sugar with 25 ml water in a small saucepan, over a medium heat without stirring. Remove from the heat once it turns a light, amber colour and stop the cooking process by placing the saucepan in a sink filled with cold water. Wait a few minutes until the caramel starts to solidify and then use a spoon to create caramel shards on a sheet of baking paper by ‘painting’ wave forms.
Serve the baked aquafaba peaks in 4 bowls, pouring the cold crème anglaise around them, decorate with the caramel and finish off with a few flaked almonds.