Floating Island with Chocolate, Toasted Almonds and Puffed Rice Caramel

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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.

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