Because cooking is above all chemistry, I will gently introduce you to its modern form, molecular cuisine. So put on your blouses !<\/p>\n\n\n\n
We will start lighty like this pumped-up and more aesthetically seductive version of \u00ab\u00a0ile flottante\u00a0\u00bb because the egg white is enclosed in a sphere of sugar and more precisely isomalt.<\/p>\n\n\n\n
The isomalt is a sweetener that allows to be handled and to realize a lot of decoration in sugar, so I took advantage of this advantage to realize this colorful shell that makes its effect.<\/p>\n\n\n\n
Careful! I have to warn you, the hot isomalt just like the hot caramel, can burn when in contact with the skin so handle it carefully.<\/p>\n\n\n\n
For the final touch and the complementarity of tastes this ile flottante is also accompanied by a good blueberry coulis. The sauce is made from frozen blueberries but if you have fresh blueberries, you’ll just have to add 10cl of water to the preparation<\/p>\n\n\n
[cooked-recipe id=\"1148\"]<\/strong> Because cooking is above all chemistry, I will gently introduce you to its modern form, molecular cuisine. So put on your blouses ! We will… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"