Floating island with chocolate and caramelized hazelnuts

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   Split the vanilla bean in half and scrape out the small seeds, crush the chocolate. Heat the milk with the vanilla seeds and the chopped chocolate, mix to melt it.

2. 2

   Whip the yolks with 80 g of sugar until frothy. Pour in the boiling flavoured milk. Mix and transfer to a thick-bottomed saucepan. Cook over low heat, stirring constantly and without boiling, until the mixture thickens. Let cool and then refrigerate.

3. 3

   Heat the hazelnuts in the butter over low heat with 50 g of sugar and let them caramelise by rolling them on the bottom of the pan. Pour the nougatine obtained on a sheet of baking paper, leave to harden, then blend to obtain a coarse powder.

4. 4

   Beat the egg whites until stiff peaks form and whisk in the remaining sugar. Gently fold in the nougatine powder with a rubber spatula. Spread the meringue into silicone moulds or oiled ramekins, place them on a water bath and bake for 6 minutes in a preheated oven at 180°C. Remove the caramelized islands from the moulds and leave to cool.

5. 5

   Serve the islands with chocolate custard, decorate with chocolate shavings, roasted hazelnuts, threads or golden caramel chips of your choice.