Tahitian ile flottante

Ingredients

1/2 piece Norohy Tahitian vanilla bean

250g egg whites

250g sugar

Method

Scrape the vanilla into the egg whites then add in the rest of the vanilla bean and leave to infuse for at least 12 hours.

Strain with a sieve.

Beat the egg whites at mid-speed and gradually add in the sugar.

Use a large spoon to place egg white scoops onto a slightly greased silicone mat.

Bake at 355°F (180°C) in a fan-assisted oven for 1 minute.

Store in the refrigerator

Ingredients

200g sugar

Method

Gradually melt the sugar in a saucepan.

Caramelise as required.

Ingredients

350g Heavy cream 35%

350g milk

140g egg yolks

100g sugar

1/2 piece Norohy Tahitian vanilla bean

Method

Scrape the vanilla bean into the cream and milk, then bring to a boil and let it infuse for 20 minutes.

Mix the egg yolks and sugar, then combine with the first mixture.

Heat to 181°F (83°C) until the mixture coats the back of a spoon.

Quickly cool and use later.

Method

Pour 70g of the vanilla creme anglaise into the glasses.

Place a droplet of egg white onto the creme anglaise.

Make a dry caramel.

Unevenly add the caramel and sprinkle with sliced, toasted almonds.