Île Flottante mit Curcuma und Vanille

Île Flottante with Turmeric

30—40 Min

Île flottante, floating islands — whatever you call them, they're a dream of beaten egg whites in a sea of the creamiest vanilla sauce. This Parisian recipe for Île flottante seems to have been forgotten somewhat, but it only takes one try for it to become a firm favorite! Turmeric gives the vanilla sauce its beautiful color.

Ingredients 4 Portions

Preparation

  1. 1

    To make the île flottante: Pour the milk into a pan. Scrape out the pulp from a vanilla pod and place the pod in the pan. Bring the milk to the boil.

  2. 2

    Separate the eggs and beat the egg white and sugar until the mixture forms stiff peaks. Shape the meringue mixture into balls and boil in the milk for around 2 minutes.

  3. 3

    To make the vanilla sauce: Add milk, whipping cream, ground turmeric, a scraped-out vanilla pod and its contents to a pan and bring to the boil while stirring constantly. Then remove from the heat.

  4. 4

    Cream the egg yolks and sugar in a bowl until the mixture is a pale yellow.

  5. 5

    Add the yolk and sugar mixture to the milk. Simmer over a medium heat while stirring constantly until the sauce thickens.

  6. 6

    Chill the sauce. Serve the île flottante with the cold vanilla sauce and enjoy.

Julian Kutosjuliankutos.com