Directions:

VANILLA CRÈME ANGLAISE

• 1. In a saucepan, heat the milk, cream, and split and scraped vanilla pods, then cover with cling film and let infuse overnight.
• 2. In a bowl, whisk the egg yolks and granulated sugar until light and pale.
• 3. Remove the vanilla pods and reheat the infusion. Pour the hot infusion over the egg yolk mixture, then return everything to the saucepan. Cook until the mixture reaches 85°C (custard stage), stirring constantly. Remove from the heat and cool before using.

ÎLE FLOTTANTE MERINGUE

• 1. In a mixing bowl with a whisk attachment, whip the egg whites and fine salt, gradually adding the granulated sugar until stiff peaks form.
• 2. Use the meringue immediately and shape it, creating a hollow in the center to accommodate the pearls later during plating. Dust with icing sugar twice. Bake the meringue at 160°C for 3 minutes.

DECORATION

• 1. Dip the sliced almonds in syrup at 30, allowing them to soak up the syrup.
• 2. Place the almonds on a baking sheet and bake at 170°C for 15 minutes to color them.
• 3. Plating In a deep dish, pour a ladle of vanilla crème anglaise, then place the meringue on top. Add vanilla pearls in the center of the meringue and decorate with the caramelized almonds.