{"id":1148,"date":"2021-03-15T18:48:29","date_gmt":"2021-03-15T17:48:29","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=1148"},"modified":"2021-03-16T15:58:09","modified_gmt":"2021-03-16T14:58:09","slug":"ile-flottante-isomalt-sphere-x-bluberry-sauce","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/ile-flottante-isomalt-sphere-x-bluberry-sauce\/?lang=en","title":{"rendered":"Ile flottante & Isomalt sphere x bluberry sauce"},"content":{"rendered":"

Ile flottante & Isomalt sphere x bluberry sauce<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Custard<\/div>\n
4<\/span> <\/span> egg yolks<\/span><\/div>\n
500<\/span> ml<\/span> milk<\/span><\/div>\n
50<\/span> g<\/span> granulated sugar<\/span><\/div>\n
1<\/span> <\/span> vanilla pod (optional)<\/span><\/div>\n
whipped egg white & Isomalt sphere<\/div>\n
4<\/span> <\/span> egg whites<\/span><\/div>\n
150<\/span> g<\/span> granulated sugar<\/span><\/div>\n
100<\/span> g<\/span> isomalt powder<\/span><\/div>\n
1<\/span> <\/span> pinch of salt<\/span><\/div>\n
1<\/span> <\/span> point of a knife of mauve or red food coloring (optional)<\/span><\/div>\n
Blueberry sauce<\/div>\n
400<\/span> g<\/span> frozen blueberries<\/span><\/div>\n
55<\/span> g<\/span> granulated sugar<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Custard<\/div>\n
\n
\n

In a saucepan, heat the milk and the vanilla bean split in half.
\nWhile waiting for the boil, whisk the egg yolks and sugar until it whitens a little.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once the milk has come to a boil, remove the pod, pour 1\/3 into the egg yolk\/sugar mixture and whisk.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour everything back into the pan with the milk.
\nOver medium heat, continuing to mix with a spatula, heat the mixture but stop there before it boils if you don’t want to end up with an omelette.
\nThe cream should coat the spatula.
\nFor more precision, if you have a thermometer, stop cooking at 82\u00b0C.<\/p>\n<\/div>\n<\/div>\n

Blueberry sauce<\/div>\n
\n
\n

In a saucepan, bring blueberries and sugar to a boil.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Using a hand blender, mix the whole thing and sieve to get just the liquid.<\/p>\n<\/div>\n<\/div>\n

Egg whites & Isomalt sphere<\/div>\n
\n
\n

Beat the whites with a pinch of salt until they become frothy.
\nAdd the sugar in 4 times.
\nWhisk until firm to obtain meringue.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In the microwave, cook the meringue at 300W for 2 minutes and 30 seconds.
\nThe preparation should double in size.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a saucepan, melt the isomalt powder and add the dye tip (optional)<\/p>\n<\/div>\n<\/div>\n

\n
\n

Using a fork, make horizontal and vertical threads all over the back of a silicone half-sphere mold (beware, isomalt hardens quickly).
\nAllow the half-spheres to cool and gently remove by pushing the isomalt-free parts of the mould with a knife, if the domes are glued together, heat a knife blade and cut off the excess ones<\/p>\n

If you missed or broke your shells, you can put them back in the pan, melt them and start again.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Once the half-spheres are cooled, prepare the dessert, starting with a ladle of custard, half a sphere, an ice spoon of meringue.
\nFor extra grip, heat the underside of the 2nd sphere slightly with a blowtorch or lighter to make it stick.
\nAdd drop of blueberry sauce around the sphere and with a toothpick form a circle through each of its drops to form hearts.<\/p>\n

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