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Floating Island With Chocolate, Toasted Almonds And Puffed Rice Caramel Recipe

by CookEatShare Cookbook

Ingredients

4 ½ ounce (125 g) dark chocolate (minimum 70% cocoa) ¾ c. (150 g) superfine (caster) sugar 4 fresh Large eggs 2 coffee c. whole lowfat milk 2 tbsp puffed rice (e.g. “Rice Krispies”) 1 c. (100 g) flaked almonds

Chocolate chips for decoration A few fresh mint leaves for decoration 4 glass bowls A whisk A slotted spoon Paper towels

Directions

1. Separate the egg whites and yolks into different bowls
2. Whisk the egg whites till they form peaks, while gradually adding ½ c. (100 g) of the superfine sugar
3. In a saucepan, bring 1 pint (50 cl) water to the boil
4. Take 4 Tbsp. of the beaten egg whites and place them carefully into the boiling water for 2 min, using the slotted spoon to turn them
5. Set aside on a paper towel
6. Break the chocolate into small pcs and heat them in a bain-marie In another saucepan, bring the lowfat milk to the boil with a coffee c. of water.
7. Add in 2 Tbsp. (25 g) of the sugar and stir well
8. As soon as it begins to boil, remove the saucepan of lowfat milk from the heat and pour onto the melted chocolate. Stir well and keep it hot on a very low heat
9. Toast the flaked almonds for one minute in a non-stick pan on a high heat
10. In a small saucepan, heat up 2 Tbsp. of water with the rest of the superfine sugar (2 tbsp (25 g))
11. As soon as the mix begins to caramelize, add in the puffed rice and stir it into the caramel. Remove from the heat immediately
12. Divide the chocolate sauce into the glass bowls
13. Place a ball of cooked egg white (floating island) on top of the sauce
14. Sprinkle with the toasted almonds and pcs of puffed rice caramel.
15. Add in the finishing touch to each dish by sprinkling on a few chocolate chips and one or possibly two fresh mint leaves.

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