Elevate your desserts with an Airy Île Flottante and Yellow Beetroot Tuile: Recipe included.
For the Île Flottante
4 eggs
500 ml of whole milk
1 vanilla pod or vanilla extract
120 gr sugar
1/4 cream of tartar
1 tsp of cornflour
A pinch of salt
For the Yellow Beetroot tuile
30 gr flour
20 gr powdered sugar
30 gr. melted butter
10 gr Yellow Beetroot purée (see steps below)
2 gr salt
Prepare the tuile ahead of time and reserve it.
Preheat oven to 300°F. Begin by making a yellow beetroot purée: peel one yellow beetroot. Cook beetroot in boiling water until tender. Let it cool completely.
Cut it into small pieces. Add 5 gr. of olive oil, a pinch of salt and blend to reach a smooth purée consistency.
Add the remaining ingredients: flour, powdered sugar, melted butter, salt and blend until the mixture is very smooth. Take a food mold shape of your choosing (I used Mold Brothers leaf shape tuile) and spread the mixture on the mold. Level it with an icing spatula. Bake for 18 to 20 minutes. Take the mold out of the oven, and while it is still warm, remove the tuile very gently, and use it to elevate the Île Flottante styling.
Making the Île Flottante
Separate the eggs yolks from the whites. Place the egg whites in a very clean bowl. Set it aside. Add the milk and vanilla into a saucepan. Bring to a simmer, turn off the heat and leave to infuse for 15 minutes. Bring back to a simmer. Whisk 40 gr of sugar with the egg yolks and cornflour, until dissolved.
Remove the vanilla pod (if used) and ddd half of the infused milk over the egg yolks, whisking constantly, then add this mixture back to the saucepan. Cook over to a low heat, actively stirring, until the mixture reaches a thick consistency. Take off the heat. Reserve.
To make the Île flottante, add the cream of tartar and pinch of salt to the egg whites. Beat to soft peaks. Gradually add the remaining sugar, while beating, until incorporated, and the merengue reaches a shiny and stiff consistency. Use a piping bag and a tip of your choosing to create a beautiful flottante and place it over each individual container half filled with the delicate vanilla custard. Decorate with the tuile, and a dust of cinnamon (optional) Well done!
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