Iceberg with a raspberry and basil core

  • November 2018

Ingredients – 4 servings

Method

  • To make the îles flottantes: whisk 10 egg whites to form stiff peaks and add the sugar.
    Shape and bake in a steam oven at 80°C for 5 mins.
  • To make the foam: bring the cream to the boil and pour it over the chocolate.
    Mix well and add 4 egg whites.
    Pour the mixture into a siphon and foam using two cartridges.

Plating

  • Pour the crème anglaise into a shallow bowl and place the île flottante on top.
    Form an indentation in the top of the île flottante, then sprinkle with icing sugar and caramelise using a torch.
    Arrange Basil and Raspberry coulis, red berries and the foam inside the île flottante.
    Decorate with the pistachios.

Enjoy!