Components
For the floating island
Egg whites, 8
Sugar, 8 heaped tablespoons
Vanilla essence, 1 teaspoon
Salt, ½ teaspoon
For the syrup
Sugar, 100g
Water, 4 tablespoons
for the sabayon
Egg yolks, 6
Sugar, 6 tablespoons
Oporto or marsala, ½ vase
Preparation
– Warmth the sugar and water till you get hold of a caramel-like syrup.
– Place the syrup in a mildew with a central gap of about 24 cm in diameter.
– Rotate the mildew till the caramel covers the underside.
– Beat the egg whites with the salt till stiff.
– Progressively add the sugar and essence.
– Proceed beating till peaks type with the meringue while you carry the beater.
– It’s checked if the whipping is appropriate when, by gently tilting the container till it’s the other way up, the egg whites don’t slide.
– Place the batter within the mildew and prepare dinner in a bain-marie within the oven at medium temperature till the floor is golden and when a toothpick is inserted it comes out dry.
– Take away from the oven and loosen the perimeters of the dessert from the pudding pan with a knife.
– Unmold whereas sizzling.
– Let it cool and put it within the fridge.
sabayon
– Beat the yolks with the sugar and wine.
– Take the preparation to a bain-marie and proceed beating till it thickens.
– Be sure that the water within the bain-marie doesn’t boil in order that the yolks don’t clump collectively.
– cu
– Beat slightly and proceed beating in a bain-marie till it thickens, taking care that the water doesn’t boil to forestall the yolks from clumping.
– Serve the recent sabayon on the chilly egg white dessert.
