ILES FLOTTANTES
INGREDIENTS Milk 800 ml Whole Egg 4 nos Egg yolk 4 nos Vanilla Essence 5 ml Caster Sugar 400 gm PROCEDURE 1. Beat egg whites in small bowl until soft peaks form, gradually add castor sugar (210 g), and beat until sugar is dissolved and it become a thick mass. 2. Boil milk with vanilla essence and simmer. 3. Take 2 table spoons and by using the space of the spoon make quenelles of meringue. 4. Poach the meringue into simmering milk and remove with a slotted spoon and store. 5. Make saucy textured custard by adding 8 egg yolks into the simmered milk (800 ml) with sugar (180 g). 6. Serve in champagne saucer as custard sauce in base and quenelles of poached meringue on top.