Iles flottantes (protein foam in hot vanilla sauce)

Name: iles flottantes (protein foam in hot vanilla sauce)
Cook time: 25 min
Total time: 33 min
Yield: 4
Cuisine: French
Ingredients: 4 Eggs; 4 el powdered sugar; 2 el almond shavings container 55 g; 1 vanilla bean bag of 15 g; 200 g sugar; 500 ml milk; 1 el cornstarch

A tasty French recipe. The dessert contains the following ingredients: eggs, powdered sugar, almond shavings (55g bowl), vanilla pod (15g bag), sugar, milk and cornstarch.

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 150 ° C.
Split 2 eggs and store the yolks.
Beat the egg white with the icing sugar until it is stiff.
The protein is ready if you can keep the bowl on the head without the protein falling out.
Spoon 4 large balls of the egg white onto a baking sheet covered with parchment paper and sprinkle with the almond flakes.
Let them cook for 8 minutes in the oven until the outsides are dry.
Separate the rest of the eggs and add the egg yolks to the previously kept egg yolks.
The protein is not used.
Cut the vanilla pod in half, scrape out the marrow with a knife tip and mix with the sugar and egg yolks.
Heat the milk in a thick-bottomed pan until it is lukewarm.
Beat the sugar-vanilla mixture through the lukewarm milk.
Place the pan over medium heat and bring it to the boil while stirring.
Turn the heat down.
Dissolve the cornstarch in 2 tablespoons of hot water and pour this into the vanilla milk mixture.
Let it simmer gently until it binds well.
Turn off the heat as soon as the mixture is bound.
Spoon the warm vanilla cream into deep plates and let the proteins float on them like islets (iles flottantes).
Serve immediately..