Let yourself be tempted by a revisited version of floating island, the classic dessert of French cuisine. Chef Frédéric Calmels offers you a recipe with honey flavoured with yellow lemon.
For 4 people
Custard :
Ingredients:
- Milk 160g
- Cream 160g
- Egg yolks 4 pieces
- Honey: 25g
- ½ zest of lemon
Process :
- Heat the cream and milk in a pan with the lemon zest.
- Mix the egg yolks with the honey.
- Add the hot liquid, transfer to the pan and cook to 83°C.
- Transfer the cream to a bowl and leave to cool for at least 4 hours.
Egg whites :
Ingredients:
- Egg whites: 4 pieces
- Salt 1 pinch
- Sugar 50g
- Honey 40g
Process :
- Preheat your oven to 100°C.
- Beat the egg whites with the salt until stiff.
- Add the sugar in 2 parts and finish with the honey.
- Allow the meringue to set.
- Poach the meringue on a baking tray lined with greaseproof paper or a silicone mat.
- Cook for 10 minutes.
Lemon caramel :
Ingredients:
- Sugar 125g
- Cream 125g
- Lemon juice 25g
- 1 lemon zest
Process :
-
- Heat the cream over a medium heat.
- At the same time, make a caramel with the sugar.
- When the caramel is golden, add the hot cream and mix.
- Remove from the heat and add the lemon juice and zest.
- Mix
Honey tile :
Ingredients:
-
- Honey 50g
- Butter 50g
- 50g flour
Process :
-
- Melt the butter with the honey and add the flour.
- Mix well and leave to cool.
- When cold, spread the mixture onto a silicone mat or greaseproof paper.
- Bake at 180°c until golden brown.
Assembly:
- Pour the custard into a deep dish.
- Add the egg whites.
- Sprinkle with pollen flakes.
- Drizzle a little caramel over the dessert and finish with the tuile.
