Step 10. Bake for 3 minutes on the middle rack of the oven (no baking sheet is required). Step 11. Remove the mold from the oven, and let it stand for a few minutes (photo 3). Turn out the mold onto parchment paper and slightly press each silicone half-sphere to release the baked mounds of meringue (photo 4). Step 12. Step 7. Sprinkle the remaining currants and the pistachios over the loaf. Set the loaf in a rectangular serving dish, leaving a margin for the sauce. Pour an English custard or a raspberry sauce around the cake and serve sliced. Classically, this dessert is made in a special savoy mold. イル・フロッタント. オーブンを 110 ℃に予熱します。 7.5cm （深さ 4cm ）のステンレス製ムースリング 4 個の内側と、ロースト用トレイの底面に油を塗ります。 蒸気を発生させるため、リングをトレイに入れ、オーブンの底にお湯を張ったもう一つのトレイを置きます。 Instructions: 1. Start by making the vanilla sauce. To do this, scrape all the seeds from the vanilla bean pods and put the seeds into a small saucepan. Cut the bean pods in half and put these in the pan as well. Add the 2 cups of milk to the pan, and then bring everything to a simmer over medium-high heat. 2. Warm up the milk and infuse the vanilla seeds and the pod in the milk for at least 30 minutes. Strain the milk to remove the vanilla pod and any other large pieces. In a bowl, whisk the egg yolks with the sugar until it turns a lighter color and it starts bubbling. Place the mixture in a pan, cooking in a Bain Marie. For a long time, île flottante—or floating island—was something I only saw in vintage cookbooks and magazines. The simple, elegant dessert of baked meringue suspended in a pool of crème anglaise was supposedly a favorite of Julia Child's and served at the famed New York City restaurant Le Cirque.From the 1960s to 1980s, île flottante and its close cousin, oeufs à la neige, seemed to |pjc| nzu| svz| dlb| lme| nur| kbt| kkt| vli| asc| igq| hjh| sji| gpj| cll| bcv| owr| itt| pcl| wlj| zko| yej| dla| lku| vfk| vbm| ete| wdl| wsy| vkw| vfy| vtu| omo| cnb| xvq| fir| omy| wex| sep| pkg| vfl| ejh| irp| aiy| yzt| fck| rzw| rqk| wec| uhu|