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FLOATING ISL ANDS
: 25 min
P R E P T I M E
C O O K I N G T I M E
S E RV E S 6
P R O G R A M M E S
6 egg whites
75g sugar
100ml caramel
1 Fit the whisk in a spotlessly clean and dry metal bowl. Place the 6 egg whites in the
bowl. Remove the cap from the lid and whisk using the WHISK programme. When
small peaks start to form, add the sugar through the opening.
2 Remove the egg whites from the bowl and shape into quenelles*. Place in the
steamer basket.
3 Prepare the crème anglaise. The egg whites will cook in the steamer basket over
the crème anglaise.
4 Pour the crème anglaise into sundae glasses, place the egg whites on top, drizzle
with caramel, and serve with almond tuiles.
crème anglaise
Put the milk, sugar, 6 egg yolks and split vanilla pod in the metal bowl. Run the
EXPERT programme for 10 minutes/speed 4/80 °C.
248
: 20 min
:
:
AT TA C H M E N T
C R È M E A N G L A I S E :
500ml milk at room temperature
80g sugar
6 egg yolks
1 vanilla pod, split
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