Скачать или смотреть Floating islands - Ile Flottante with Rhubarb

Illes Flottante
500g egg whites
300g sugar
2 vanilla pods
-
250g milk
250g double cream
1 vanilla pod
40g sugar
3 yolks
-
3 sticks pink forced rhubarb
20% weight of rhubarb in sugar
1 blood orange
-
Pink almond praline, crushed
In a kitchenaid with a dry bowl. Add the egg whites to the bowl, start to whisk slowly with vanilla seeds, heat the sugar on a flat tray in an oven at 160c for 4 minutes. Turn up the speed of the mixer and begin to rain in the sugar gradually. Once all of the sugar is incorporated turn up the speed of the mixer to full speed and work for 2/3 minutes until stiff and glossy. Heat the mix and cream in a wide based casserole pan. When the milk is up to the boil, quenelle the meringue with two spoons into the hot milk, clean the spoons in very hot water between each quenelle. Cover with a lid and cook for 4/5 minutes until the meringue is set. Lift onto a tray and reserve to keep warm whilst making the anglaise. Combine the yolks and sugar and pour over the already hot dairy, whisk well and return to a clean pan. Cook out until the anglaise is thick enough to coat the back of a spoon, or 85c. Serve the meringue on a plate with the cut rhubarb, cover in a pool of the anglaise and top with almond praline.