Floating island lime lime basil

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Floating island lime lime basil

Floating island lime lime basil

Number of people
For the flavoured custard:

50 cl of milk

4 egg yolks

40 g sugar

4 basil leaves

lime zest
For the island:

4 egg whites

2 basil leaves

lime zest

Preparation: 15 min
Cooking time: 10 min
Step 1
The cream:
Step 2
Heat the milk in a saucepan with 4 basil leaves and lemon zest (reserve about a third for the whites afterwards).
Step 3
Extinguish the milk before boiling, and let it steep (the ideal is to leave it for about an hour or more, but after 15 minutes the aromas are already present)
Step 4
Meanwhile mix the egg yolks with the sugar until the mixture is white.
Step 5
Pour the hot milk over the yellow-white + sugar mixture.
Step 6
(it is preferable to remove the basil and zest leaves before adding the milk to the eggs, but they can also be left until the cream is finished: it all depends on the infusion time chosen).
Step 7
Return the mixture to the pan and return to the heat, stirring gently to cook the cream: about 5 min.
Step 8
(a tip: the cream is cooked when it covers the spoon).
Step 9
When the cream is cooked: pour it into a bowl.
Step 10
The Island:
Step 11
Finely chop 2 basil leaves.
Step 12
Beat the egg whites until stiff, adding the basil and zests at mid-course.
Step 13
To cook the whites: 1 minute at full power in the microwave
Step 14
Turn the island over on the cream and decorate with a small basil leaf or a few zests.
Author's note
you can also form small islands instead of an island by filling cups halfway up with the egg whites and cooking them in the microwave

I add my grain of salt

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