Floating Islands by Cyril Lignac:an easy and very tasty recipe ("It melts the whole family!")

The floating island is one of the flagship desserts of French gastronomy ! Composed of whipped egg whites and a tasty custard, this sweet dessert is a delicacy that is both airy and creamy . A safe bet that is all the more easy to make and inexpensive . For the record, this sweetness was invented at the end of the 19th century by the famous French chef Auguste Escoffier , to whom we also owe, among other things, the birth of modern gastronomy, peach Melba and Bouillon cube. Originally, the floating island was prepared with a base of Savoy biscuits, soaked in kirsch and maraschino (a cherry liqueur), covered with apricot jam, raisins and chopped almonds. Everything was served with custard. Since then, the traditional recipe has given way to eggs in snow , simpler and lighter. The pastry chef Cyril Lignac has its own recipe for beaten eggs, molded with a spoon and poached in simmering milk in a saucepan.

Cyril Lignac's recipe for egg whites cooked in a saucepan

Preparation time:30 minutes.
Cooking time:15 minutes.

To make Cyril Lignac's egg whites, for 4 people, you will need:

• 4 eggs
• 80 g caster sugar
• 80g vanilla sugar
• 75 cl of whole milk
• 25g slivered almonds
• 1 lime (optional)

Preparation steps:

1. Crack the eggs and separate the whites from the yolks.
2. In a bowl, beat the egg whites with a mixer.
3. Add the caster sugar little by little and leave the meringue mixture. Stop the mixer when the whites are creamy.
4. In a saucepan, heat the milk over very low heat.
5. Using a tablespoon, gently form the eggs into stiff peaks then place them on the milk.
6. Let them cook for 2 minutes, turning them halfway through. Once cooked, place them in a container and set aside in the fridge.
7. In a bowl, whisk the egg yolks with the vanilla sugar until the mixture whitens.
8. Add the hot milk from the egg whites to the egg yolk and sugar mixture. Stir and then pour everything into the pan.
9. Cook over medium heat for 4 minutes, stirring, until the cream thickens. Let it cool then reserve in the fridge.
10. In a deep plate, pour the cream and place on top the cooked egg whites, and some slivered almonds. Enjoy!

The chef's tip :grate some lime zest on top to spice up the dessert and awaken the taste buds.

Also read:

Yogurt cake by Cyril Lignac:a super easy recipe for an extra soft result!

Cyril Lignac's strawberry soup:a delicious and simple recipe, perfect for sunny days

Cyril Lignac's lemon tart:his "ultra-easy" and absolutely delicious recipe ("It's so soft and moist!")