ÎLE FLOTTANTE À LA GOOSSE ISLAND HONKERS ALE
Portions : 4 - Preparation : 20 minutes - Cooking : 15 minutes
Ingredients
The custard
- 5 eggs, yolks
- 125 ml (1/2 cup) sugar
- 125 ml (1/2 cup) 35% cream
- 310 ml (1 ¼ cups) Goosse Island Honkers Ale
- 1 pinch salt
- 1 vanilla pod, seeds
Meringue
- 250 gr (9 oz) egg whites (about 7 units)
- 1 pinch salt
- 100 gr (3 1/2 oz) sugar
- 100 gr (3 1/2 oz) slivered almonds, lightly oven-roasted
Assembly
- 30 ml (2 tbsp.) slivered almonds
- 60 ml (4 tbsp.) caramel coulis
Preparation
- Whisk egg yolks. Add the sugar and whisk for at least 2 minutes.
- Stir a third of the boiling mixture of cream, beer, salt and vanilla into the eggs.
- Pour the mixture into the remaining hot liquid. Cook over low heat, stirring with a spatula. Remove from heat to approx. 80-85°C (185°F), (a fingertip mark on the back of the spatula remains sharp). Pour the cream into a bowl, cover with cling-film and cool quickly in an ice-box and then in the fridge.
- Whip the egg whites. Add the salt and 1/3 of the sugar. As you whip the egg whites, add the remaining sugar.
- Using a piping bag, pipe the stiffly beaten egg whites into 1/2 sphere silicone molds. Smooth the surface with a spatula. Bake in microwave oven from 30 sec to 1 min.
- On top of the custard, place a meringue and scatter the almonds and caramel coulis.
