Floating Island with Honey & Orange Blossom by @hervecuisine

35 min

4 servings

🥚

3

Egg yolks

🍬

30 g + 1 tbsp

Sugar

🍯

20 g

Honey

🥛

500 ml

Milk

🍦

1

Vanilla bean

🌸

4 tbsp

Orange blossom water

🥚

3

Egg whites

🧂

1 pinch

Salt

🥜

Pistachios

  1. Heat
    • Milk
    • Vanilla bean
    • Sugar

    Heat the milk in a saucepan with the vanilla bean and a little sugar.

  2. Step
    • Egg whites
    • Egg yolks

    Separate the egg whites from the yolks.

  3. Whisk
    • Egg yolks
    • Sugar
    • Honey

    Whisk the egg yolks with the sugar, a little honey and the orange blossom water.

  4. Pour
    • Milk
    • Egg yolks

    Pour the hot milk progressively over the egg yolk mixture, whisking.

  5. Return

    Return the mixture to the heat and cook, stirring, until it thickens and coats the back of a spoon or spatula.

  6. Transfer

    Transfer the custard to a bowl, cover with cling film and let it set in the fridge.

  7. Whip
    • Egg whites
    • Salt
    • Sugar

    Whip the egg whites with a pinch of salt, the sugar and the honey until stiff peaks form.

  8. Spread
    • Egg whites

    Spread the whipped egg whites onto a baking sheet lined with parchment paper.

  9. Bake

    Bake for 15 minutes at 110°C.

  10. Step
    • Pistachios

    Break up the toasted pistachios.

  11. Place
    • Honey
    • Pistachios
    • Egg whites

    Place the baked egg white onto a plate, pour the custard around it, add a drizzle of honey on top and scatter the crunchy pistachios.

Floating Island with Honey & Orange Blossom by @hervecuisine

35 min

4 servings

🥚

3

Egg yolks

🍬

30 g + 1 tbsp

Sugar

🍯

20 g

Honey

🥛

500 ml

Milk

🍦

1

Vanilla bean

🌸

4 tbsp

Orange blossom water

🥚

3

Egg whites

🧂

1 pinch

Salt

🥜

Pistachios

Preparation Steps

  1. Step 1/11

    Heat the milk in a saucepan with the vanilla bean and a little sugar.

    🥛Milk
    🍦Vanilla bean
    🍬Sugar
    🍲Saucepan

  2. Step 2/11

    Separate the egg whites from the yolks.

    🥚Egg whites
    🥚Egg yolks

  3. Step 3/11

    Whisk the egg yolks with the sugar, a little honey and the orange blossom water.

    🥚Egg yolks
    🍬Sugar
    🍯Honey
    🌸Orange blossom water
    🥄Whisk

  4. Step 4/11

    Pour the hot milk progressively over the egg yolk mixture, whisking.

    🥛Milk
    🥄Whisk

  5. Step 5/11

    Return the mixture to the heat and cook, stirring, until it thickens and coats the back of a spoon or spatula.

    🥄Spatula

  6. Step 6/11

    Transfer the custard to a bowl, cover with cling film and let it set in the fridge.

    🥣Bowl
    🧻Cling film

  7. Step 7/11

    Whip the egg whites with a pinch of salt, the sugar and the honey until stiff peaks form.

    🥚Egg whites
    🧂Salt
    🍬Sugar
    🍯Honey
    🥄Whisk

  8. Step 8/11

    Spread the whipped egg whites onto a baking sheet lined with parchment paper.

    🥚Egg whites
    🍳Baking sheet
    📜Parchment paper

  9. Step 9/11

    Bake for 15 minutes at 110°C.

    🍳Baking sheet

  10. Step 10/11

    Break up the toasted pistachios.

    🥜Pistachios

  11. Step 11/11

    Place the baked egg white onto a plate, pour the custard around it, add a drizzle of honey on top and scatter the crunchy pistachios.

    🍯Honey
    🥜Pistachios
    🍽️Plate

Composition

Ingredients

Types

Eggs, Baking, Sweetener, Dairy, Spices, Flavoring, Nuts

Ingredients

Egg yolks, Sugar, Honey, Milk, Vanilla bean, Orange blossom water, Egg whites, Salt, Pistachios

Notes

Egg yolks (Label Rouge eggs), Sugar (for the custard, for the whipped egg whites), Honey (for the custard, a drizzle for decoration, no amount given), Orange blossom water (for the custard), Pistachios (toasted, for decoration, no amount given)

Allergens

Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, soy-free, Gluten-Free

Calories

220 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 28g, Fat: 8g, Fiber: 0.5g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 140mg, Phosphorus: 120mg, Potassium: 230mg, Sodium: 90mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 0.6µg, Vitamin D: 0.6µg, Riboflavin (B2): 0.25mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Saucepan, Whisk, Bowl, Cling film, Baking sheet, Parchment paper, Spatula, Plate

Appliances

Oven, Stand mixer, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Dinner Party, Comfort Dessert, Childhood Memory

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Fluffy, Silky, Crunchy

Flavors

Sweet, Vanilla, Honey, Floral, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

custard (crème anglaise) : 2 days (in an airtight container or covered with cling film,refrigerated), baked meringue (egg white islands) : 1 day (in an airtight container,at room temperature or refrigerated to keep texture best eaten fresh), assembled dessert : same day (best served immediately after assembling to preserve the meringue texture)