John Myers
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Ile Flottante with Difference, with 2 Sweet Maghrebian Surprises
The perfect ile flottante with difference, with 2 sweet maghrebian surprises recipe with a picture and simple step-by-step instructions.
Ile flottante:
- 800 ml Milk
- 200 ml Cream
- 6 Pc. Egg yolk
- 6 Pc. Protein
- 80 ml Limoncello
- 1 Pc. Vanilla pod
- 80 g Sugar
- 1 pinch Salt
- 1 Cup Sugar
Stuffed dates:
- 3 Cup Ground almonds
- 1 Cup Sugar
- 60 g Butter
- 1 tbsp Orange blossom water
- Golden sugar
- Gold leaf edible
- 30 Pc. Dates
Cigarres au miel (filled filo leaves):
- 30 Pc. Filo pastry sheets
- 200 g Ground walnuts
- 100 g Ground almonds
- 60 g Sugar
- 50 g Butter
- 1 tsp Cinnamon
- 2 tbsp Orange blossom water
- 100 g Honey
- 2 Pc. Protein
Ile flottante:
- Heat the milk with the vanilla pod. Beat egg yolks and add 50 g of sugar. Gradually add the hot milk to the egg yolk, then briefly bring to the boil. Add the limoncello and let cool.
- Beat the egg whites, salt and 30 g sugar. Remove the egg white with a small slotted spoon and place 5 small heaps on a plate. Fill the plate with 2 tablespoons of water. Put the whole thing in the microwave for about 40 seconds. Remove the “white islands” and place on top of the vanilla sauce. Place in the refrigerator until ready to serve.
- Just before serving, heat the sugar until caramelized and carefully but quickly draw strips over the islands.
Stuffed dates:
- Put the almonds, sugar, butter and orange blossom water in the blender, knead and add to the dates in small portions. Then dust with golden sugar and put some gold leaf on top.
Cigarres au miel (filled filo leaves):
- Cut the filo pastry sheets into triangles (approx. 8 to 15 cm high). Put the other ingredients except the honey in the blender and mix together.
- Shape the nut mass into small rolls and place in the center of the filo sheet. Fold the sides over and roll forward. Brush the end with egg white so that the filo leaves cannot roll up.
- Bake the small sticks in oil and then toss them in the slightly warmed honey.
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