Il flottant

Directions

We beat the egg whites very well with 2-3 drops of lemon juice until they reach the point where the meringue stays on the mixer without falling. Then we gradually add the 100g of sugar in 5 portions while continuously beating.

In a saucepan, we pour the milk, vanilla bean, and cream. When it reaches the point just before boiling, we remove the saucepan from the heat and slowly pour in the beaten egg yolks. We leave it on medium heat (not boiling) and constantly stir until it becomes a thin cream. We place the saucepan in the refrigerator.

Next, we take a pot and fill it with water. When it reaches a point just before boiling, we take a spoon and drop irregular-shaped dollops of the meringue into the water. The temperature should be constant, hot water, but not boiling. We wait a few minutes for our meringues to set, then carefully turn them over. After a few more minutes, we remove them. When we take out the meringues, we'll notice that they have an elastic and firm texture. We place the meringues on a slotted spoon and prepare the caramel in a small frying pan. We pour the sugar with a few drops of water and let it turn into caramel. We want the color to be a light brown.

In a wide and slightly deep dish (a Pyrex dish works too if you don't have anything else), we pour the cream that has cooled in the refrigerator, place our floating islands (meringues), and drizzle caramel in a cord-like pattern with a spoon.

Good luck!!! -During my experiments, I thought of putting them in the microwave oven. By hollowing out the meringues and placing 3-4 pieces on a plate with a little water, at 800W for 30 seconds, I achieved a result that strongly reminded me of soft marshmallows."