In search of your famous Easter dessert? To change what you are used to eating, Laurent Mariotte offers you to make a floating chocolate island. We feast in advance!
At the end of the week, we will already celebrate Easter. Time has passed so quickly that you did not even have time to select the dessert that will end your meal. But don’t worry … Laurent Mariotte thought of latecomers.
In a new episode of the show Small dishes in balancethe latter has concocted a Easy and quick greed to do “In case you are looking for a chocolate dessert for Easter”. To delight the taste buds of your guests, the culinary expert has thus chosen to make a delicious chocolate floating island. And it’s a real success!
The ingredients
- 5 eggs
- 500 ml of whole milk
- 80 g + 50 g Blond cane sugar
- 60 g + 50 g dark chocolate 70%
- 1 pinch of salt
- 1 butter nut
How to reproduce this recipe for Laurent Mariotte’s floating island in chocolate?
Start by turning on the oven and set it on 140 ° C.
Meanwhile, carefully separate the egg whites from their yolks.
Place the whites in a large bowl and beat them vigorously with a pinch of salt, gradually incorporating 80 g of blond cane sugar. The preparation must form a nice bird’s beak.
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Generously grease a soufflé pan with butter to prevent the mixture from hanging on.
Coarsely chop the dark chocolate.
Once the whites are well mounted, gently incorporate half of the chocolate using a flexible spatula, making sure not to drop the whites.
Then pour the device into the mold, then place it in a dish filled with hot water halfway up for cooking in a double boiler.
Bake for about 15 minutes.
While the cooked soufflé, heat the milk in a saucepan over medium heat.
In a bowl, vigorously mix the egg yolks with the sugar until the mixture whitens.
Gently pour the hot milk on this mixture while stirring, then donate everything into the pan.
Thicken over low heat without ceasing to mix.
Once the cream is obtained, pour it over the rest of the chocolate crushed and stir carefully to obtain a smooth and shiny texture.
Transfer this cream to a large service bowl.
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Gently unmold the floating island once cooked and lukewarm, then install it in the center of the chocolate cream.
Serve. Good tasting!
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Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
