Giant Floating Island with Pink Pralines

Giant Floating island with pink pralines

Giant Floating island with pink pralines ! For the visit of the floating island, no amazing technique! Just a very quick recipe that makes its small effect, while remaining light
We could blame the simplicity of the recipe but it’s exactly what I love about this giant floating island with pink pralines:
its simplicity.
I promise you, to try it is to adopt it!

Giant Floating Island with Pink Pralines
Serves 4
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Beaten egg whites with pink pralines
  1. 9 egg whites
  2. 4 oz of sugar
  3. 8 oz of crushed pink pralines
Slightly sweet custard cream
  1. 3 egg yolks
  2. 1 oz sugar
  3. 9 oz whole cream
  4. 9 oz milk
  5. 1 vanilla bean
Instructions
  1. Preheat oven to 350 °F. Beat the egg whites into snow. Gently fold the pink pralines crushed. Pour the mixture into a large metal cake pan. Fill one with water halfway up gratin dish and remove the cake pan inside. Bake for about 30 minutes at 350 °F
  2. Meanwhile, prepare the custard cream. In a saucepan, whisk the egg yolks and sugar. Add the milk, cream and whole pod vanilla and mix. Cook over low heat while stirring until a cooking which should be thickened slightly. The temperature must be between 180 and 200 °F. Remove from heat, remove the vanilla bean.
  3. After 30 minutes, remove from oven the white eggs. Let cool 3 minutes then turn out the mold directly on the custard cream
Jungle Recipe http://junglerecipe.com/

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