- Floating island with Carambar
Nice, where time goes slowly, where ‘apero’ is a religion and where elderly walk their dog on the ‘Promenade des Anglais’
I am writing from my second office, my sister’s terrace. I am here for a very quick sun blush and for the carnival. Yes, in Nice we have a carnival. All right, it is not Rio but we do have a carnival.
At this time of the year Nice is definitely better than London (and I don’t say that very often!). I have this little winter crisis every year when I can’t take anymore cold, coat and running nose.
So, in Nice among other things, a cooking session with my niece.
‘Floating island with Carambar‘ serves 4-6.
– 25 cl of milk
– 10cl of single cream
– 65g of granulated sugar
– 1 vanilla pod
– 6 Carambar
– 4 Egg yolk
– 3 Egg white
– 1l of water
Heat up the milk, cream, vanilla pod split into two lengthwise and the Carambar.
In a bowl, whisk the eggs yolk with 15g of sugar till the mix whitens. Mix it in the milk with Carambar without stopping whisking. The cream should never boil, when it’s thicken, let it cool down and preserve.
Boil the water in a large sauce pan. Meanwhile, beat the egg whites stiff and add the rest of sugar (50g) slowly by slowly when they start firming.
With a table spoon soaked in cold water, sample some egg whites to poach them in simmering water. After boiling them for 1min on each side place them on absorbent paper.
Pour the custard in cups and add one or two poach egg. Serve chilled