Chocolate Île Flotante with Sicilian Pistachios and Hazelnuts from Gabriel Kreuther: The Spirit of A
This is a more elegant version of the simple Île Flotante, often called oeuf à la neige, from Alsace, worthy of a four-star dining room. It follows the exact same method. I still prefer quenelling...
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Ingredients
- Micro basil leaves, for garnish
- 30 grams hazelnuts, toasted and finely chopped
- 60 grams pistachios, finely chopped
- 5 egg yolks
- 100 grams sugar
- 1 pinch salt
- 2 tablespoons minced basil (optional)
- 125 milliliters Baileys Irish Cream or Kahlúa
- 5 egg whites
- 100 grams 70% dark chocolate, pieces or chopped
- 600 milliliters milk
- 150 milliliters heavy cream
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