Every Saturday and Sunday, Pierre Herbulot goes to meet a chef so that he gives us his vision of the kitchen but also a recipe to make at home to impress his guests.
This week, he slipped into the shadow of Nicolas Aubry, right hand of chef Christophe Hay, crowned cook of the year 2021 by Gault and Millau.
On the menu, an ultra light floating island.
Ingredients for 4 persons) :
130 g sugar
150 g of egg whites
20 g crushed pink pralines
150 g of milk
100 g cream
2 egg yolks
20 g of acacia vinegar
Realization (preparation time - 25 minutes):
1. Start with the custard by boiling the milk and cream in a saucepan.
Meanwhile, whip the 2 egg yolks with 30 grams of sugar until the mixture turns white.
Pour the creamed milk mixture over it, mix, and pour everything back into the saucepan by cooking over low heat and stirring gently.
The cream should be smooth.
2. Then whisk the egg whites in the bowl of a food processor at medium speed.
Add the remaining weight of sugar in 3 batches to "tighten the whites".
The meringue should be smooth, shiny and silky.
Then poach it in large balls on a sheet of greased parchment paper like choux pastry.
Add praline pieces on top and bake at 165 degrees for 6 minutes, then let cool.
3. Collect the cooled custard, add vinegar inside (a fruit or flower vinegar) to give it a slight tangy taste.
Place three small islands in a deep plate, then add the custard until they float.
It's ready.