By François Galtier
Ingredients
CRÈME ANGLAISE
- Candia Professional Cooking Cream 18% 500 g
- Candia Professional Whole Milk 500 g
- Egg Yolk 160 g
- Sugar 160 g
- Vanilla Bean 2 pcs
FLOATING MERINGUE
- Egg White 240 g
- Sugar 120 g
- Lime Juice 12 g
CARAMEL DENTELLE
- Glucose Syrup 50 g
- Sugar 250 g
Composition
Crème Anglaise
Floating Meringue
Caramel Dentelle
CRÈME ANGLAISE
Boil cream with milk. In same time mix with whisk egg yolk with sugar and vanilla seeds. When liquids boil, pour half on egg preparation and bring everything back to saucepan to cook at 80°C (normally the heat of the saucepan brings almost to the right temperature without coking again). Pour in cold container with clean film on surface to let cooling down to 4°C.
FLOATING MERINGUE
Whip egg white with sugar to get a meringue and add lime juice at the end. Fill tartlet ring with some fat with meringue to make some pallets, place on tray with silicon mat and cover with deep container upside down (to make like a bell). Bake around 5 min at 170°C in ventilated oven. Let cooling down and unmold. You can store in refrigerator.
CARAMEL DENTELLE
Warm up glucose to be liquid and add sugar. Bring to caramel. In same time warm up in oven at 170°C the dentelle silicon mold of your choice. Spread out the caramel on top of hot dentelle mold, let set a bit and unmold. Keep in hermetic box.
MONTAGE
Mix gently cold Crème Anglaise and pour into deep plate. Place delicately the floating meringue in middle, then caramel dentelle.
