Floating Island with Hazelnuts

Name: Floating Island with Hazelnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 eggs (separated yolks and whites); 1/2 liter milk (with vanilla pod added); 200 g caster sugar (for the custard); 225 g butter; 300 g hazelnuts (skin on, some crushed); 24 ladyfingers (for decoration); 1 tbsp cornstarch

Hazelnut floating island, with meringue floating on vanilla crème anglaise, garnished with caramelized hazelnuts.

35 min

Easy

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Ingredients

eggs (separated yolks and whites) 6

milk (with vanilla pod added) 1/2 liter

caster sugar (for the custard) 200 g

butter 225 g

hazelnuts (skin on, some crushed) 300 g

ladyfingers (for decoration) 24

cornstarch 1 tbsp

Instructions

Prepare the caramelized hazelnuts

Preheat the oven to 160°C (5/6 mark). Spread the hazelnuts on a baking sheet and bake in the oven for a few minutes until dry and slightly colored. Keep some whole nuts; rub the rest between your palms to remove the skins, then coarsely crush them.

Make the English custard

Heat the milk. Take a small amount of the hot milk to dissolve the cornstarch, then pour it back into the remaining milk and mix. Add the egg yolks and 200 g of sugar, stirring continuously until thick (like English cream), then remove from heat.

Prepare the meringue

Beat the butter with a fork until smooth.

Assemble and decorate

Arrange the ladyfingers around the edge of the dish. Pour the custard into the center. Sprinkle with crushed caramelized hazelnuts. Refrigerate before serving.