FLOATING ISLAND, PASSION FRUIT AND MANGO
Serves : 4
Preparation: 15 minutes - Cooking time: 5 minutes approx.
INGREDIENTS
- The custard
- 500 ml (2 cups) milk
- 4 egg yolks
- 80 g (100 ml) sugar
- 1 grated tonka bean or the seeds of a vanilla pod or 15 ml vanilla extract
- 1 pinch salt
The meringue
- 250 gr (9 oz) egg whites (about 8 units)
- 1 pinch salt
- 1/2 vanilla pod, seeds or 1 sachet vanilla sugar
- 100 gr (125 ml) sugar
- 125 ml (1/2 cup) passion fruit coulis
- 1 mango, small cubes
- 60 ml (4 tbsp) hazelnut praline chips
METHOD
- For the custard, whisk the egg yolks together in a bowl, then add the sugar and whisk for at least 2 minutes, until the mixture has whitened.
- In a saucepan, bring the milk, salt and vanilla or tonka bean to the boil.
- Gradually whisk a third of the boiling liquid into the prepared mixture, to temper it. Then return the mixture to the remaining pan of hot liquid.
- Cook the cream over low heat, stirring constantly with a spatula. Remove the cream from the heat as soon as it reaches around 83°C (181°F), at which point the thin, foamy film that had formed disappears and the cream coats the spatula (a line drawn with your finger on the back of the spatula should remain clear and visible).
- Pour the cream into a bowl, cover with cling-film and cool rapidly in an ice-box, then refrigerate.
- To make the meringue, whisk the egg whites with a pinch of salt in a bowl. When the whites become stiff, gradually fold in the vanilla and sugar.
- When the whites are stiff, fill a piping bag.
- Using the piping bag, line silicone molds with 1/2 spheres or similar.
- Using a spatula, smooth the surface of the meringue and cook in a microwave oven for about 30 seconds (depending on the power of your oven). Turn out.
- Divide the custard and passion fruit coulis between the serving bowls, then place a meringue on top, spread the mague cubes and hazelnut praline over the top.
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