Île flottante with hazelnut and honey
This dessert recipe is a variation on the classic île flottante (literally: floating islands of cooked meringue on a milk-based crème). Here, hazelnut praline-flavoured meringue is cooked in milk. It's combined with a crunchy pecan and honey mousse to complete the sensory experience.
Recipe
Floating praliné islands
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Beat to a foam |
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Add the sugar and continue to beat until soft peaks form. |
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Carefully fold in, using a spoon, and poach the quenelles in 100 ml Pedro Ximenez sherry (or a sweet sherry). |
Honey mousse
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Soften and stir. |
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Heat gently and carefully fold in. |
Pecan nuts
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Caramelise. |
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Deglaze |
Gold stroke
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Mix everything together and use to create decorations on the plate. |
Finishing and presentation
Arrange as shown in the photo. |