Coffee île flottante
Give a twist to the classic île flottante by adding coffee and enjoy!
1. Boil the milk with the vanilla sugar. Separate the egg whites from the yolks. In a bowl, whisk the yolks with powdered sugar until it turns pale. Incorporate the boiled milk little by little while whisking.
2. Transfer the mixture into a large pan and leave to thicken over low heat while stirring constantly with a wooden spoon. When the custard coats the spoon, take it off the heat and leave to cool.
3. In a large pan, bring water to a boil. Whisk the egg whites until they turn white with 1 pinch of salt. Fill a ramekin with the egg whites to give them a form. Gently transfer them in the simmering water for about 30 seconds, and then flip them with a spoon and cook for another 30 seconds on the other side. The white should be inflated. Drain on a kitchen towel.
4. When the cream is cold, divide it into the 4 ramekins. Place the floating "islands" on top and drizzle with coffee.
Photo credit : Sucré Salé
