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Floating Islands

Floating Islands Cook Expert

Preparation : 25 min Resting : -
Cooking : 20 min Equipment :
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for Serves 6 :
6 egg whites
100 ml caramel
75 g sugar
500 ml milk at room temperature
80 g sugar
6 egg yolks
1 vanilla pod, split
1Fit the whisk in a spotlessly clean and dry metal bowl. Place the 6 egg whites in the bowl. Remove the cap from the lid and whisk using the WHISK programme. When small peaks start to form, add the sugar through the opening.
2Remove the egg whites from the bowl and shape into quenelles. Place in the steamer basket.
3Prepare the CRÈME ANGLAISE: Put the milk, sugar, 6 egg yolks and split vanilla pod in the metal bowl. Run the EXPERT programme for 10 minutes/speed 4/80°C. The egg whites will cook in the steamer basket over the crème anglaise.
4Pour the crème anglaise into sundae glasses, place the egg whites on top, drizzle with caramel, and serve with almond tuiles.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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An old favourite, so easy to prepare in the CE, just divine!!