INGREDIENTS
- Components:
- Caramel:
- – Sugar 350 g.
- – Water 80 cc.
- .
- Isla:
- – Clara 8 models.
- – Sugar 240 g.
- – Baking powder 1 tsp.
- – Maizena 1 cda.
- .
- Sambayon:
- – Yolk 8 models.
- – Sugar 8 tbsp.
- – Port 8 tbsp.
Xime taught us tips on how to put together this spectacular FLOATING ISLAND dessert , right here we depart you the whole step-by-step so you may attempt it and luxuriate in it at residence! .
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Process:
1. In a sizzling pan, add the sugar and stir with a picket spoon. Add little by little in order that the sugar doesn’t clump. It must be blonde, it would not must be overdone (whether it is overdone it will likely be bitter).
2. When now we 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 surrounding actions.
6. Add the meringue little by little, spoonfuls, till it fills nearly ¾ of the mould. Whereas we place the meringue, spatula properly to keep away from leaving air gaps.
7. Bake in a low oven, 180 levels, for 40 minutes in a bain-marie, on a excessive plate with water half full.
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 sides with somewhat sizzling water.
10. For the sambayón, beat the yolks in a bain-marie with sugar and port till you obtain a thick combination.
