Lime Floating Islands (Œufs à la neige au citron vert)

Name: Lime Floating Islands (Œufs à la neige au citron vert)
Yield: Serves 4 servings
Ingredients: Custard (Crème Anglaise); 1 1/4 cups hazelnut plant milk (300 ml); 1/4 cup granulated sugar (60 g); 4 large egg yolks; Zest of 1/2 organic lime; Grated tonka bean; For the Meringue; 4 large egg whites; 2 tablespoons granulated sugar (30 g); Zest of 1/2 organic lime; Chopped toasted hazelnuts

Kim_Cooking @lesplaisirs_2_kim

Recipe inspired by Cyril Lignac, adapted to my taste: less sugar, the custard is made with hazelnut plant milk, tonka bean and lime zest replace vanilla, and I added chopped toasted hazelnuts for extra flavor. It's both crunchy and melt-in-your-mouth!

Kim_Cooking @lesplaisirs_2_kim

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Ingredients

Serves 4 servings

Custard (Crème Anglaise)
1 1/4 cupshazelnut plant milk (300 ml)
1/4 cupgranulated sugar (60 g)
4large egg yolks
Zest of 1/2 organic lime
Grated tonka bean
For the Meringue
4large egg whites
2 tablespoonsgranulated sugar (30 g)
Zest of 1/2 organic lime
Chopped toasted hazelnuts

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Steps

1

Heat the hazelnut milk in a saucepan.
2

In a mixing bowl, whisk together the egg yolks and sugar. Add half of the hot milk and mix well. Pour the mixture back into the saucepan with the remaining milk, then grate in the tonka bean and lime zest. Cook over medium heat, stirring constantly.
3

Strain the custard through a sieve into serving glasses or bowls and let cool.
4

Beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar while continuing to beat.
5

Spoon the meringue into ramekins or silicone molds. Microwave at 900W for 50 seconds. As soon as the meringue puffs up, it's ready.
6

Carefully remove the meringues from the molds and place them on top of the cooled custard. Grate the remaining lime zest over the top, sprinkle with chopped toasted hazelnuts, and chill in the refrigerator before serving.