Choco-praline floating islands
( for 6/8 people )
Preparation time: 15 minutes, cooking time: 25 minutes

  Creme anglaise:
  • 100g Praslines powder
  • 50cl unskimmed milk
  • 5 egg yolks
  • 40g dark chocolate
      Floating islands:
  • 5 egg whites
  • 40g Praslines powder
  • 100g crushed Praslines

  • - Prepare the choco-praline crème anglaise : Heat the milk without letting it boil. Beat the egg yolks and half of Praslines powder with an electric mixer until the mixture turns pale and doubles in volume. Pour in the milk, which should be almost boiling, and mix. Heat the cream, stirring continuously until the cream coats the back of a wooden spoon. Remove from the heat and add the chocolate , broken into pieces, until it melts. Then add the remaining Praslines powder. Allow to cool completely before refrigerating

    - Prepare the floating islands : Beat the egg whites until stiff. Add the poudre de Praslines and continue beating. Make 6 islands by poaching spoonfuls of the beaten egg white in a pan of simmering water for about 1 minute. Remove them and drain, using a spoon. Allow to cool

    - To serve, place a good ladleful of the cream in each individual dessert bowl and place the island on top. Sprinkle with crushed Praslines

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