Скачать или смотреть Îles flottantes. Snow eggs on crème anglais

Vanilla sauce
1 dl granulated sugar
1 tbsp cornstarch
3 egg yolks
1 vanilla pod
1.5 dl full fat milk
1.5 dl whipping cream

Meringue
4 egg whites
1 crm vinegar, 12%
125 g granulated sugar

Poaching liquid
2 dl full fat milk
2 dl water

Topping
4 tbsp toasted almond flakes

Vanilla sauce
Whisk together the sugar and cornstarch in a saucepan, then add the egg yolks. Split the vanilla pod in half, scrape the seeds into the saucepan and add the pod as well. Add the milk and cream. Bring the sauce to the boil while stirring. Remove from the heat after the first bubble and strain the sauce. Keep cool.

Meringue
Whisk the egg whites until thick foamy and then add the vinegar. Continue whisking and gradually add the sugar until the meringue is fluffy and glossy

Poaching liquid
Mix the milk and water in a pan and bring to a boil. Form meringues with 2 damp spoons and carefully place in the frying pan. Simmer for 2 minutes until the outside has set. Turn the meringues halfway through. Carefully lift them onto a baking sheet.

Serving:, spread the sauce on a plate, top with the meringue and then sprinkle the almond on top.