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GRAHAM8
Iles flottantes (protein foam in hot vanilla sauce)
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.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Split 2 eggs and store the yolks.
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Beat the egg white with the icing sugar until it is stiff.
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The protein is ready if you can keep the bowl on the head without the protein falling out.
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Spoon 4 large balls of the egg white onto a baking sheet covered with parchment paper and sprinkle with the almond flakes.
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Let them cook for 8 minutes in the oven until the outsides are dry.
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Separate the rest of the eggs and add the egg yolks to the previously kept egg yolks.
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The protein is not used.
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Cut the vanilla pod in half, scrape out the marrow with a knife tip and mix with the sugar and egg yolks.
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Heat the milk in a thick-bottomed pan until it is lukewarm.
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Beat the sugar-vanilla mixture through the lukewarm milk.
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Place the pan over medium heat and bring it to the boil while stirring.
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Turn the heat down.
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Dissolve the cornstarch in 2 tablespoons of hot water and pour this into the vanilla milk mixture.
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Let it simmer gently until it binds well.
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Turn off the heat as soon as the mixture is bound.
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Spoon the warm vanilla cream into deep plates and let the proteins float on them like islets (iles flottantes).
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Serve immediately..
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Nutrition
425Calories
Sodium10% DV245mg
Fat18% DV12g
Protein22% DV11g
Carbs23% DV68g
Fiber20% DV5g
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