INGREDIENTS
- Caramel:
- – Sugar 350 g.
- – Water 80 cc.
- Isla:
- – Clear 240 g (8 models).
- – Sugar 240 g.
- – Corn starch 1 tbsp.
- – 1 can of peach.
- Sambayon:
- – Yolk 8 models.
- – Sugar 8 tbsp.
- – Marsalla 8 cdas.
- – Glucose 20 g.
- – Combined peach.
Learn to put together an actual FLOATING ISLAND with this Cooks recipe with selfmade peach sambayon! and revel in this scrumptious dessert
PROCEDURE:
1. In a scorching 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 it will likely be bitter).
2. When we now have the caramel made, we add scorching 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 surrounding actions.
6. Add the meringue little by little, spoonfuls, till it fills virtually ¾ of the mildew. 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 wrong way up once more and loosen the sweet from the sides with a little bit scorching water.
10. For the sambayón, beat the yolks in a bain-marie with sugar and port till you obtain a thick combination.
