A fluffy floating island made of cooked meringue on a sea of vanilla sauce. Sounds delicious?
Ingredients
Cooked Meringue
- Sugar – 80 g
- Eggs – 3 pieces
- Condensed Milk – 150 g
Vanilla Sauce
- Powdered Sugar – 3 tablespoons
- Vanilla Sugar – 1 packet
- Eggs – 3 pieces
- Milk – 250 ml
- Cream (30%) – 150 ml
Decoration
- Raspberry – 70 g
- Fresh Mint – 2 g
Preparation
Sauce Pour milk and cream into a small saucepan and bring to a boil. Beat egg yolks, powdered sugar, and vanilla sugar until light and fluffy. Gradually pour the boiled milk and cream into the mixture. Pour the resulting sauce back into the saucepan and heat over very low heat, stirring constantly, but do not let it boil. The sauce should have a velvety consistency. Strain the sauce through a sieve. It can be served warm or cold. Pour the sauce onto plates.
Cooked Meringue Whisk egg whites with sugar until fluffy. In a saucepan or skillet, bring water to a boil so that it reaches about 4 cm in height in the container. Using two spoons, shape the meringue mixture into small boats. Place the meringues in gently boiling water. Cook them on both sides for 2 minutes each. Place the cooked meringues on parchment paper. Allow the water to drain off gently. Drizzle the meringues with caramel milk from the tube and transfer them to plates with the prepared vanilla sauce (there should be enough sauce for the meringues to float in it). Garnish the dish with raspberries and fresh mint leaves.
