Original creation by
Laurent Surut,
Chef of the Belle rive restaurant
Angers, France
FLOATING ISLAND, CARROT,
ORANGE & COINTREAU®
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Chef :
Brand
Quantity :
Recipe for 2 people
INGRÉDIENTS
Ingredients
• 120 g egg whites
• 70 g sugar
• Custard: 50 g carrot juice, 75 g milk, 75 g cream,
50 g orange juice and 3 egg yolks, 20 g sugar and 30 g
Cointreau® 40%
• orange
• sugar (for caramel)
• Cointreau® 40%
• capucine flowers
Step
Beat the egg whites until stiff, incorporating the sugar.
Fill 2 individual moulds and microwave for 10/15 seconds,
power 600 watts.
Unmould the egg whites.
Place a circle to cut the edges and get a nice rounded shape.
Cointreau® custard preparation: combine everything except
Cointreau®, cook at 80°C like custard. When the temperature
reaches 40°C, add Cointreau® and mix.
Dressing: Pour a little Cointreau® custard in the centre of
the plate, place the egg white on top and then arrange some
orange segments. Garnish with a capucine flower then pour a
Cointreau® caramel.
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