Ile Flottante
Eischnee mit Vanillesoße (Ile Flottante) is a recipe with fresh ingredients from the sweet sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 ml milk
- 1 split vanilla bean
- 1 bay leaf
- 4 eggs
- 30 g sugar
- 50 g powdered sugar
- 150 g raspberries
Instructions
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1.
Bring the milk to a boil in a saucepan, remove from heat and let the vanilla bean and bay leaf steep for 10 minutes. Remove both from the milk. Separate the eggs. Whisk the yolks with 30 g sugar until creamy. Stir in the hot milk. Return the mixture to the pan and gently heat while stirring (do not boil) until the custard thickens. Transfer to a bowl and let cool.
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2.
Beat the egg whites very stiffly. Sift in the powdered sugar and continue beating until the meringue is glossy and holds stiff peaks. Rinse four muffin tins with cold water, fill them with the meringue mixture and immediately pour out (alternatively you can shape the meringue with a spoon). Poach the meringue shapes in lightly simmering water on all sides for 30 seconds. Remove, let drain briefly and arrange on the custard. Garnish with raspberries.
