Ιλ float

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Θα Now you will tell me where I remembered it… .e… .as I was looking at an old album, I came across some photos that I was in Kos. I was working there then in a hotel and memories came to my mind, the chef then, the team I worked for, and my best man! My best man is a very good confectioner that I love very much, but also a holy man if you sit down and think about what has happened to me. So one of the "hoods" that I did to him, was to eliminate his incredible il's floats… He made them so wonderfully, that whenever I saw them, there was no way I could not eat…. Until I ran away !!!! Il flotan is a French dessert, (floating islands in translation) served in a deep dish, or a glass of velvety vanilla cream and at the same time somewhat thin. So I sat down to make this dessert, (very bad idea, I ate it myself…). So that the old ones remember again, and the new ones learn.

Ingredients

  • 4 eggs (yolks separately, egg whites separately)
  • 100 g sugar (for the meringue)
  • 2-3 drops of lemon
  • 250 gr milk
  • 250 g sour cream
  • 1 vanilla
  • 140 g sugar (for the cream)
  • 150 g sugar (for the candy)

Directions

  1. Beat the egg whites very well with 2-3 drops of lemon until they reach the point when you lift the mixer so that the meringue does not fall. Then put the 100 g of sugar in 5 portions slowly beating constantly.
  2. In a saucepan pour the milk, vanilla and sour cream. When they reach the pre-boiling point, take the pot off the heat and slowly add the beaten yolks. Leave the pot on a medium heat (not to boil) and stir constantly until it becomes a thin cream. Put the pot in the fridge.
  3. Then we take a pot and fill it with water. When it reaches a stage before boiling, take a spoon and pour the meringue into the water in irregular shapes. Our temperature should be constant in hot water, but not boiling. Wait a few minutes for our meringue to boil, and then carefully turn the other. Wait a few minutes and take it out.
  4. When we take out the meringue we will find that its texture will be like an elastic and tight. Leave the meringues in a greased pan, and in a small frying pan prepare the caramel. Add the sugar with a few drops of water and let it become caramel. We want its color to be light brown.
  5. In a wide and a little deep dish (and a pyrex does if we do not have anything else) we pour the cream that will have cooled in the fridge, we place our islands (the meringues), and with a spoon we throw the caramel everywhere.

Good luck!!!

-In my experiments, I thought of putting them in the microwave. Making my meringues "empty", and putting them on a plate 3-4 pieces with a little water on the plate, at 800W in 30 seconds I had a result that reminded me strongly… the soft marshmallows (sparkling candies).

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