You should had guessed it by now; this is what I used the gorgeous pink praline for. This dish is yet again, inspired by the wonderful Bruno Albouze. Please head over to YouTube and check out his channel. I am always fascinated by this French dessert; the pillowy soft meringue sitting on a pool of crème anglaise.
This may seem easy to make, but it is also very easy to screw this up. Honestly, I indeed had a few episodes of epic kitchen fails. I scrambled the egg yolks while trying to temper them. The meringue was under-baked and it fell apart as soon as it hit the crème anglaise. It wasn't firm enuff to begin with. After a number of failures, I managed to get it right. I had came terms with myself that, "I will continue to try and fail until I never fail to try." I hope that will give you the encouragement to start cooking and baking. At the end of the day, if all hell breaks loose, it is just another dish down the rubbish bin.
With the inspiration from Bruno Albouze, I had added a caramel cage for the meringue, garnish with bits of the pink praline and top everything off with a pink praline. I was having a hard time getting the caramel cage right, either the caramel is too runny or it hardened up pretty fast. Probably it is due to the freezing cold weather. Anyway, the show must go on, and by any excuse, I sorta like this rustic look (what a way to comfort myself, LOL!). If a geezer like me can do this, I am sure anyone can. So, let's wow your families and guests with this floating island.
Inspired by Bruno Albouze
Egg Whites Room Temperature, 3 / 120g
Cream of Tartar, 1/8 TSP
Caster Sugar, 30g
Pure Vanilla Paste, 1 TSP
Heavy Cream, 63g
Whole Milk, 250ml
Granulated Sugar, 40g
Egg Yolks Room Temperature, 3 / 60g
Pure Vanilla Paste, 1/2 TSP
Granulated Sugar, 1/2 Cup
Pink Praline, A Handful
Heavy Sauce Pot
Silicon Half Sphere Mold 8cm
Hand / Stand Mixer
Please visit my "How To Make Pink Praline" page for the recipe.
Lightly grease silicon mold with canola or grapeseed oil.
Preheat oven to 150 degrees celsius or 300 fahrenheit.
In a large bowl, add egg whites, cream of tartar and 10g of sugar.
Using a hand or stand mixer, whisk on low speed until soft peaks form.
Add in the remaining sugar and vanilla.
Continue whisking on medium speed for about 1 min.
Increase the speed to high and whisk until stiff peaks form.
*Pinch the meringue and feel if the sugar has fully dissolved.*
Transfer the meringue into a piping bag.
Pipe into the molds.
Scrape off excess with an offset spatula.
Prepare a baking tray with a hot water bath.
Place the mold on top of the water bath.
Wack into the oven and bake for about 15 mins.
*The meringue should not brown.*
Remove from oven and set aside to cool completely.
Unmold the meringue onto a lightly grease parchment paper on a baking tray.
Keep chill in the fridge until ready to use.
Prepare crème anglaise.
In a sauce pot over medium-low heat, add cream, milk and 10g of sugar.
Stir to dissolve the sugar.
In the meantime, in a bowl, lightly whisk egg yolks and the remaining sugar to combine well.
As soon as bubbles start to form along the edges of the pot, remove from heat.
Scoop 1 ladle of the cream mixture and gradually add into the yolk mixture slowly while still whisking.
*If you add the cream mixture too fast, you will scramble the yolks and you need to start all over again.*
Scoop another ladle of the cream mixture and gradually add into the yolk mixture slowly while still whisking.
Pour the yolk mixture into the pot with the remaining cream mixture.
Return back to the heat.
Continue whisk until the sugar has completely dissolve.
Add in vanilla and give it a final whisk.
Once it coats the back of your spoon, remove from heat.
Transfer into a bowl.
Cover with cling film, making sure that the cling film is touching the crème anglaise, and set aside in the fridge until ready to use.
Making caramel cage.
Lightly grease the back of the silicon mold with canola or grapeseed oil.
*You can even use your ladle to make the caramel cage.*
Prepare a water bath.
In a sauce pot over medium heat, add sugar.
Stir to dissolve the sugar completely.
Continue cooking until it starts to turn amber in color.
Keep a close eye on it.
Continue cooking until it starts to turn a darker shade of amber color.
Immediately remove from heat and place the pot over a water bath.
Let the caramel cool slightly, for about 30 secs.
Use a fork to scoop out some of the caramel.
And drizzle over the silicon mold or the back of a ladle in a criss-cross pattern to resemble a nest-like-cage.
*If the caramel is too runny, let it cool down slightly. If the caramel is too hard, heat to slightly dissolve.*
Repeat the process to form 5 cages.
Set aside to cool down completely.
Scoop 2 ladles of crème anglaise onto serving plate.
Place the meringue in the middle.
Chop a few pink praline into fine pieces and garnish around the meringue.
Place the caramel cage over the meringue.
Place a pink praline on top.
Repeat the steps for the remaining floating island.