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monday 21 May 2018  
Home > Floating Island with Chocolate, Toasted Almonds and Puffed Rice Caramel recipes
 
01.01.2003 -dessert - chocolate

Floating Island with Chocolate, Toasted Almonds and Puffed Rice Caramel

« The chocolate sauce and final presentation of this dessert make it something more than a traditional floating island recipe » 
Type Dessertchocolate dark chocolate – almonds – eggscaramel – puffed rice
Level of difficulty easy
Preparation time Preparation: 15 minutes - Cooking: 10 minutes
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Ingredients

Serves 4

  • 4 ½ oz (125 g) dark chocolate (minimum 70% cocoa)
  • ¾ cup (150 g) superfine (caster) sugar
  • 4 fresh eggs
  • 2 coffee cups whole milk
  • 2 tbsp puffed rice (e.g. “Rice Krispies”)
  • 1 cup (100 g) flaked almonds
  • Chocolate chips for decoration
  • A few fresh mint leaves for decoration


Utensils

  • 4 glass bowls
  • A whisk
  • A slotted spoon
  • Paper towels

Preparation

To make the floating islands

  • Separate the egg whites and yolks into different bowls
  • Whisk the egg whites until they form peaks, while gradually adding ½ cup (100 g) of the superfine sugar
  • In a saucepan, bring 1 pint (50 cl) water to the boil
  • Take 4 tablespoons of the beaten egg whites and place them carefully into the boiling water for 2 minutes, using the slotted spoon to turn them
  • Set aside on a paper towel


To make the chocolate sauce

  • Break the chocolate into small pieces and melt them in a bain-marie In another saucepan, bring the milk to the boil with a coffee cup of water.
  • Add 2 tablespoons (25 g) of the sugar and stir well
  • As soon as it begins to boil, remove the saucepan of milk from the heat and pour onto the melted chocolate. Stir well and keep it warm on a very low heat

To make the toasted almonds and the caramel

 

  • Toast the flaked almonds for one minute in a non-stick pan on a high heat
  • In a small saucepan, heat up 2 tablespoons of water with the rest of the superfine sugar (2 tbsp (25 g))
  • As soon as the mixture begins to caramelize, add the puffed rice and stir it into the caramel. Remove from the heat immediately


Presentation

  • Divide the chocolate sauce into the glass bowls
  • Place a ball of cooked egg white (floating island) on top of the sauce
  • Sprinkle with the toasted almonds and pieces of puffed rice caramel.
  • Add the finishing touch to each dish by sprinkling on a few chocolate chips and one or two fresh mint leaves.

Suggestion

When you are adding the finishing touches to this dessert, I recommend that you drizzle a little maple syrup onto each serving.
 

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See Also :
Caramel recipes  Caramel recipes
Chocolate recipe  Chocolate recipe
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Eggs recipes  Eggs recipes
 
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