{"id":2380,"date":"2022-04-06T22:06:35","date_gmt":"2022-04-06T22:06:35","guid":{"rendered":"https:\/\/chefromainavril.com\/?p=2380"},"modified":"2022-04-06T22:07:01","modified_gmt":"2022-04-06T22:07:01","slug":"ile-flotante","status":"publish","type":"post","link":"https:\/\/chefromainavril.com\/fr\/ile-flotante\/","title":{"rendered":"\u00ceLE FLOTANTE"},"content":{"rendered":"

Salut mes p'tits croissants !<\/p>\n

Aujourd'hui, nous pr\u00e9parons un d\u00e9licieux dessert fran\u00e7ais. Une cr\u00e8me anglaise soyeuse \u00e0 la vanille, un nuage moelleux comme une meringue poch\u00e9e au lait garnie d'un caramel croquant et d'amandes grill\u00e9es.<\/p>\n

Invent\u00e9 \u00e0 la fin des ann\u00e9es 1700 en Angleterre et en France, nous avions 2 versions tr\u00e8s diff\u00e9rentes du dessert bien qu'il ait le m\u00eame nom.<\/p>\n

De nos jours, la version consomm\u00e9e dans le monde entier et que nous cuisinons aujourd'hui est plus proche de la version fran\u00e7aise.<\/p>\n

Ok, allons cuisiner, d'accord\u00a0? et bon app\u00e9tit !<\/p>\n

\"\"<\/p>\n

Pour 4 personnes<\/div>\n
<\/div>\n
Meringue poch\u00e9e \u00e0 la vanille\u00a0<\/strong><\/div>\n
3 <\/span>Pcs gros blanc d'oeuf<\/div>\n
2\u00bc cuill\u00e8res \u00e0 soupe<\/span> Sucre<\/div>\n
\u00bd cuill\u00e8re \u00e0 caf\u00e9<\/span> F\u00e9cule de ma\u00efs<\/div>\n
1\/4 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/div>\n
<\/div>\n
<\/div>\n
\n

-Verser le lait (de l'anglaise) dans une large casserole et incorporer la p\u00e2te de gousse de vanille. Chauffez-le \u00e0 feu moyen-doux.
\n-Fouettez les blancs d'\u0153ufs avec le sel dans un batteur sur socle muni du fouet ou \u00e0 l'aide de batteurs \u00e9lectriques \u00e0 grande vitesse jusqu'\u00e0 ce que les blancs soient mousseux, puis versez lentement le sucre tout en fouettant et en continuant \u00e0 fouetter jusqu'\u00e0 ce que les blancs tiennent un pic ferme lorsque les batteurs sont lev\u00e9s.
\n-Incorporer la f\u00e9cule de ma\u00efs.
\n-Assurez-vous que le lait est chaud, mais ne montre pas du tout de signes de bouillonnement.
\n-Utilisez deux grandes cuill\u00e8res pour fa\u00e7onner et d\u00e9poser des ovales de meringue dans le lait chaud, en laissant de l'espace entre les meringues.
\n-Pocher les meringues \u00e0 d\u00e9couvert pendant 2 minutes au total et les retourner d\u00e9licatement \u00e0 mi-cuisson.
\n-Utilisez une \u00e9cumoire pour soulever les meringues dans un plat pour les refroidir. Continuez par lots jusqu'\u00e0 ce que toute la meringue ait \u00e9t\u00e9 utilis\u00e9e, en obtenant 8 portions de meringue (2 par personne).
\n-R\u00e9frig\u00e9rez-les jusqu'au moment de servir.<\/p>\n<\/div>\n

\n
Creme Anglaise\u00a0<\/strong><\/div>\n
1 tasse<\/span> Lait (plus suppl\u00e9ment pour compl\u00e9ter)<\/div>\n
\u00bc tasse<\/span> Sucre<\/div>\n
\u00bd <\/span>PC gousse de vanille<\/div>\n
\n

3 <\/span>jaunes d'\u0153ufs<\/p>\n<\/div>\n<\/div>\n

\n

-Passez le lait dans une casserole moyenne fra\u00eeche (et compl\u00e9tez le lait pour \u00e9galer 1 tasse<\/span> \u00e0 nouveau) et porter juste en dessous d'un point d'\u00e9bullition \u00e0 feu moyen.
\n-Fouetter les 3 jaunes d'\u0153ufs r\u00e9serv\u00e9s dans un bol avec le reste \u2153 tasse<\/span> de sucre. Versez lentement le lait chaud dans les jaunes tout en fouettant, jusqu'\u00e0 ce que tout soit ajout\u00e9.
\n-Remettre dans la casserole et remuer avec une cuill\u00e8re en bois \u00e0 feu moyen jusqu'\u00e0 ce que la cr\u00e8me nappe le dos d'une cuill\u00e8re.
\n-Tendez la cr\u00e8me anglaise dans un bol propre et couvrez d'une pellicule plastique de mani\u00e8re \u00e0 ce qu'elle soit directement sur la surface de la cr\u00e8me anglaise. Refroidir \u00e0 temp\u00e9rature ambiante, puis refroidir compl\u00e8tement avant de servir.
\n-Pour servir, versez des cuiller\u00e9es de cr\u00e8me anglaise dans le fond d'un plat et recouvrez de 2 meringues puis pr\u00e9parez le sucre caram\u00e9lis\u00e9.<\/p>\n<\/div>\n

Garnir<\/strong><\/div>\n
\n

1 cuill\u00e8re \u00e0 soupe d'amandes<\/p>\n<\/div>\n

\n

-Placez les amandes dans une po\u00eale \u00e0 feu moyen-vif et faites-les griller jusqu'\u00e0 ce qu'elles soient dor\u00e9es. D\u00e9poser dessus la meringue.<\/p>\n<\/div>\n

\n
Caramel\u00a0<\/strong><\/div>\n
\u00bc tasse<\/span> Sucre<\/div>\n
2 cuill\u00e8res \u00e0 soupe d'amandes<\/div>\n<\/div>\n
<\/div>\n
-Ajouter le sucre dans une casserole. Porter \u00e0 \u00e9bullition \u00e0 feu vif sans remuer, mais en badigeonnant de temps en temps les c\u00f4t\u00e9s de la casserole avec de l'eau, cuire jusqu'\u00e0 caram\u00e9lisation, environ 2 minutes.<\/div>\n
-Retirez la casserole du feu, laissez refroidir un moment, puis utilisez une cuill\u00e8re pour verser le sucre caram\u00e9lis\u00e9 sur les meringues et la cr\u00e8me anglaise (la sauce r\u00e9frig\u00e9r\u00e9e et la meringue refroidiront imm\u00e9diatement et fixeront le sucre).<\/div>\n
-Sers imm\u00e9diatement.<\/div>\n
<\/div>\n
\n

 <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Salut mes P’tits croissants! Today, we are making a delicious French dessert. A silky smooth vanilla anglaise, pillowy cloud like milk poached meringue topped with with a crunchy caramel and toasted almonds. Invented in the late 1700’s in both England and France, we had 2 very different version of the dessert although it had the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[108],"tags":[],"class_list":["post-2380","post","type-post","status-publish","format-standard","hentry","category-recipe-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"\nILE FLOTANTE - 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