Recipe – Le Chalet Floating Island
Posted on by ZannierHotels
FLOATING ISLAND
For all the sweet lovers, discover Benjamin Vakanas’s latest creation: a floating island, served with pink custard and salted caramel.

Ingredients
Cooked egg white
- — 170g egg whites
- — 25g sugar
- — 1 pinch of salt
Salted butter caramel
- — 300g of sugar
- — 140g of cream
- — 6g of salt
- — 1250g of butter
Custard
- — 0,5 L of milk
- — 0,5 L of cream
- — 1g of vanilla
- — 100g of sugar
- — 180g of egg yolk
Preparation
Cooked egg white
- — Beat the egg whites with a mixer, gradually adding the sugar and salt. Stop them when they are firm. Form 2 large egg whites, place them carefully on a plate and cook them one by one in the microwave for 20 seconds at maximum power.
- — Keep them cold.
Salted Butter Caramel
- — Put the sugar in a saucepan and melt it gently until it becomes a brown caramel.
- — Add the cream and salt and stir off the heat.
- — Wait a few minutes for the caramel to cool a little, then add the butter little by little to obtain a creamy texture
Custard
- — Bring the milk, cream, and vanilla to a boil.
- — Mix the egg yolks and sugar.
- — Gently pour your hot milk, cream, and vanilla mixture over the egg yolks and sugar while stirring.
- — Pour this mixture into the pan and stir until it boils.
- — Set aside in a cool place.
Dressing
Pour your cold custard into a large dish, carefully place your cooked egg white. Finish with the caramel sauce on top.

Should you wish to receive more information or HD images,feel free to ask
Quentin GUIRAUD, Communications Manager at qguiraud@zannier.com / +32 (0)472 05 57 19.