Floating island
Method
For crèmeanglaise:
1.Cut vanillabean inhalf and scrape thepod.
Boilmilkwith thehalvedpodand its seed.
2.Whisk eggyolks ina saucepan, adding sugar
by fairly rapid spoonfuls, don't pour it all inat
once as theyolks can turngrainy.
3. Beat for 2 to3minutesuntil themixture is
paleyellowand thick. Bydribbles, stir inhot
milk.
4. Toheat the sauce, set a saucepanover lowheat,
stir slowlywithawooden spoon, reachingall
over thebottomand sidesof thepan. Bring
the sauce close to simmerbut donot overheat
it –only to thepointwhere the sauce thickens.
5.When the sauce coats thewooden spoonwith
a light creamy layer thick enough toholdwhen
youdrawyourfinger across it, the sauce is
done. Beat in thevanilla extract and rum, set
aside.
Formeringue:
1. Inamixer,mix eggwhiteuntil they start
gettingabit firm, thenadd in sugar and
continuewhiskinguntil reallyfirm.
2. Fill apastrybag thenmould themixtureona
parchment paperpreviously sprayedwithpam
(cookingoil spraybottle). Refrigerate.
3. Ina largepot, boilwaterwitha fewdropsof
whitevinegar.Thenvery carefully remove
eachmeringue form thepaper andplaceon
surfaceof simmeringwater. Poach thisway
for 5minutes thenflipand repeat procedure.
Removewitha skimmer andplaceonwax
paperorparchment paper in the fridge.
Toserve:
Inabowl, pour enoughcrèmeanglaise tocover
thebottom, place fruits in themiddle thenplacea
meringueon top.Garnishwith toastedalmond.
做法
吉士醬汁：
1.將雲呢拿豆的豆莢剖開兩半，刮出裡面
的種子。將種子與豆莢放入牛奶中一起
煮滾。
2.在平底鍋裡拂勻蛋黃，將糖逐勺地快速
加入蛋黃液中，不要一次過加入，因為
這會使蛋黃起顆粒。
3.拂打
2
至
3
分鐘直到蛋液變成淡黃色及
變稠，緩緩將熱牛奶逐少淌流到蛋液
中，拌勻。
4.用慢火燒熱整鍋蛋奶汁，慢慢用木勺
將拌熱醬汁，要拌勻底部及鍋邊的醬
汁，並且用小火，確保醬汁不會過熱，
火力剛剛足夠將醬汁煮至濃稠。
5.當醬汁在木勺上形成輕輕一層並可凝
固在手指上，代表已煮至合適的濃稠
度。拌入雲呢拿香油與冧酒，備用。
蛋白脆餅：
1.用攪拌器將蛋白打至凝固狀態，加糖後
繼續攪拌至企身。
2.用糕餅袋將蛋白袋起，唧在已噴油的焗
爐紙上，然後冷藏。
3.煲一大鍋開水，加幾滴白醋。然後小心
地把雪凍的蛋白從紙上撕出來，放在沸
水表面煮
5
分鐘，翻過另一面再煮
5
分
鐘。用網勺撈起，放在蠟紙或焗爐紙上，
放雪櫃雪凍。
上碟：
將吉士醬汁倒在大碗底，中間放水果粒，
鋪上一塊蛋白脆餅，灑上焗杏仁片。
焗雪山
材料
吉士醬汁
6
隻.........大蛋黃
2/3
杯......糖
1 1/2
杯...奶
1
小把. ...鹽
1
茶匙......純雲呢拿香油
2
湯匙.....冧酒
1
枝.........雲呢拿豆
蛋白脆餅
180
克......新鮮蛋白
150
克......糖
裝飾
2
湯匙.....焗杏仁片
2
個.........芒果切粒
1
個.........奇異果切粒
40
克.......士多啤梨開半邊再切半
50
克.......藍莓
Ingredients
For crèmeanglaise:
6.............. largeegg yolks
2/3 cup... sugar
1½ cups..milk
1pinch.... salt
1 tsp........ pure vanilla
extract
2 tbsp...... rum
1.............. vanillabean
Formeringue:
180g........ fresheggwhite
150g........ sugar
For serving:
2tbsps..... toasted, flaked
almonds
2.............. cubes ofmango
1.............. cubes of kiwi
40g.......... strawberries,
cut inquarters
50gr........ blueberries
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