Saffron flavoured Floating Islands
Preparation time : 1h to 1h30 + 12 to 24h prior infusion
Serves 8 to 10
1 litre milk +15 ml
100 g sugar (blond cane sugar tastes better)
2 vanilla pods
10 pistils saffron (i.e. 30 filaments)
12 to 24h before : Mildly heat 15ml of milk until lukewarm. Pour in a small glass with 10 saffron pistils. Cover and let cool down for 2 hours. When the milk is no longer warm, refrigerate the infusion and leave it to infuse overnight.
The next day :
Seperate the egg yolks and whites. Set aside the yolks. Whip egg whites to a light (but firm) mousse.
Warm up 1/2 l milk in a saucepan but do not boil. When the milk is hot, gently place portions of whipped egg whites on the surface of the milk (do not sink the egg whites) so that they get steamcooked for about 30 seconds to 1 minute. Take them out of the pan and set them aside to cool down. Repeat as many times as necessary until all whipped egg whites are cooked. The goal in the end is to obtain about 10 portions.
Once egg whites are done cooking, switch off the stove and filter the milk with a sieve (in order to take out the remaining bits of egg whites) in a clean saucepan. Complete level of milk up to 1 litre.
Split open the vanilla pods. Extract vanilla seeds and place them in the saucepan with milk. Add the pods and a pinch of salt. Bring to the boil. When it starts boiling, switch off the stove and leave the vanilla to infuse for 5-10 minutes.
While vanilla is infusing, place egg yolks and sugar in a bowl and whip the mix until it blanches.
When the 5-10 minutes have passed, take out the vanilla pods and gently pour the milk on the egg yolks and mix at the same time. Gently whip until the mix is homogenous.
Pour the mix in a clean saucepan and warm up, on a light fire, adding to it the saffron infusion and stir continuously until the mix thickens. Custard is ready when the mousse that had formed on the surface disappears and the cream coats the back of a spoon. Switch off stove.
Pour custard in a clean bowl and put clingfilm on it, directly in contact with the cream so that a crust doesn't form while cooling down. Leave it to cool down for 1 or 2 hours.
Place custard and egg-whites in the fridge for at least 4 hours (preferably overnight).
You may serve individual portions, laying the withes on 1 to 2 cm deep of custard. You may also add a fine trickle of liquid caramel on the egg whites, as well as roasted flaked almonds.
Bon appétit !!