Ile flottante

1. Preheat the oven to th. 3-120°C. Beat the egg whites until stiff, incorporating the icing sugar in the end. Divide into 4 portions and place on a nonstick baking sheet. Bake for 8 minutes. Gently transfer in plates and let cool.

2. Bring the milk to a boil. Whisk the egg yolks with the sugar and pour the boiling milk over the mixture while whisking. Cook over low heat, stirring constantly with a wooden spoon until the cream coats the spatula. Off the heat, add the dulce de leche and let cool.

3. Divide the cream intto 4 shallow plates.Place one egg white in the center, add the raspberries and decorate with a sprig of mint. Serve immediately.

Photo credit: Sucré Salé