Chocolate floating islands
4 cups ( 1 l) of dairy
5 eggs (5 egg yolks and 3 egg whites)
8 1/2 tablespoons of caster sugars (6 + 2 1/2 tbsp)
2 teaspoons of unsweetened chocolates powder
2 1/2 cups of water
1 pinch of salt
1/ Cut chocolate into dices. Consider 12 cups of milk right into a boil.
2/ Within a salad bowl defeat egg yolks and 6 tablespoons of glucose until white. Add boiling dairy stirring well.
3/Pour mixture into skillet and heat more than low heat for 8 to 10 minutes stirring slowly having a spatula until it gets thicker.
4/ Remove it heat and increase chocolate dices and 1 teaspoon of chocolate powder.
5/ Pour in a salad dish and master energetically for 3 minutes. Then, allow it cool down.
6/ Get 12 cups of dairy and 2 1/2 of water to simmer inside a sauté pan.
7/ Defeat 3 egg whites and a pinch of sodium until stiff. Add 2 1/2 tablespoons of sugar and beat once again for 1mn.
8/ Take square bits of the stiffed egg whites with 2 tablespoons. Place them one at a time on simmering milk and poach it for cauliflower risotto target 2-3 3 minutes. Once done, put them on kitchen paper so the extra liquid gets out. Allow it cool down.
9/ Pour cream into 4 nice dishes. Add islands at the top and sprinkle with chocolate powder.
10/ That’s it! Ready to serve.
05/03/2009 at 4:37 PM
MMMMMMM….I love desserts like this! That is île flotantes using a delicious chocolate crème Anglaise! Wow! Superbe!!
05/06/2009 at 5:40 PM
I have however to dare Floating Islands, but I really should dive best in. This chocolate version is fantastic and might just get me doing it.
05/07/2009 at 12:53 AM
oh, I adore Floating Islands and also have an event planned for HAL having a vanilla formula that I wish to aroma with something delicate. Thinking lavendar or rose water!
I will need to try the chocolates!
05/07/2009 at 6:03 AM
Interesting recipe. Will surely test it out for. Though I am just a little frightened of attempting French sweets…they are usually so delicate and there is such high expectation to create them come out just correct….
05/07/2009 at 4:14 PM
We such as this creative turn on a vintage. We will definitely give it a try. Thanks from Santa Barbara, s
24 cups milk” doesn’t seem ideal. 1L (Liter) is approximately 4 cups or 1 quart.
24 cups of milk is equal to 1 1/2 gallons or approximately 6 liters. 6 L seems like too big an amount. Is the quantity said to be 6L of dairy or 1L? Could it be supposed to be 24oz of dairy?
You’re right, there was a huge problem with the quantities! It’s 1L or 4 cups. Thanks for directing it out
very tempting dessert and incredibly, very delicious, looks good and awsome
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Bonjour! I’m Véro, a French girl cooking in a tiny Parisian kitchen and editor of the blog. French Cooking for Dummies is normally devoted to sharing with you my everyday cooking food and showing French cuisine isn’t as complicated as it might seem.
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