INGREDIENTS
- Caramel:
- – Sugar 350 g.
- – Water 80 cc.
- Isla:
- – Clara 8 models.
- – Sugar 240 g.
- – Corn starch 1 tbsp.
- Sambayon:
- – Yolk 8 models.
- – Sugar 8 tbsp.
- – Port 8 tbsp.
The dessert they requested for a lot! FLOATING ISLAND with caramel and sambayon comply with the step-by-step under and put together it at residence!
PROCEDURE:
1. In a sizzling pan, add the sugar and stir with a wood spoon. Add little by little in order that the sugar doesn’t clump. It must be blonde, it would not need to be overdone (whether it is overdone will probably be bitter).
2. When we now have the caramel made, we add sizzling water and combine.
3. Caramelize the molde savarín and put aside.
4. For the island, in a bowl, beat the egg whites till stiff. Add the sugar and proceed beating till built-in and obtain a dense preparation (French meringue).
5. Add the sifted cornstarch and baking powder and combine with
envolvent actions.
6. Add the meringue little by little, spoonfuls, till it fills nearly ¾ of the mould. Whereas we place the meringue, spatula effectively to keep away from leaving air gaps.
7. Bake in a low oven for 40 minutes in a bain-marie, on a excessive plate with water midway up.
8. When the knife comes out dry it’s prepared. Flip over onto the plate and relaxation.
9. If it would not come off, flip it the other way up once more and loosen the sweet from the perimeters with slightly sizzling water.
10. For the sambayón, beat the yolks in a bain-marie with sugar and port till you obtain a thick combination.
