Floating icebergs
with seasonal fruit

Preparation: 1 hour Cooking time: 10 minutes

Serves 5

Soaking time: 1 hour to all night

For the custard sauce:
325 ml milk, 5 egg yolks (100 g), 75 g castor sugar, 2 vanilla pods or 1 teaspoon liquid vanilla essence, 125 ml single cream

For the icebergs:
5 egg whites (150 g), 60 g castor sugar

For the white chocolate siphon:
200 ml liquid cream, 170 g shredded white chocolate, 4 egg whites

For the raspberry caramel:
65 g castor sugar, 250 g raspberry puree

For the roast almonds:
100 g chopped almonds, 50 g cane sugar syrup

Red fruit:
1 125 g punnet of redcurrants, 1 125 g punnet of raspberries, 150 g strawberries, 1 125 g punnet of blackberries, 250 g icing sugar

One hour before (or preferably the day before), mix the almonds with the cane sugar syrup and leave to soak.

Prepare the custard sauce. Vigorously mix the egg yolks and sugar. Split the vanilla pods in two lengthwise, scrape out the seeds and incorporate them into the egg yolk and sugar mixture, then place the pods in the milk. Boil the milk and pour over the eggs whilst stirring. Cook the milk with the previous mixture for a few minutes. When it begins to thicken slightly, remove from the heat and add the cream. Pour through a muslin cloth. Cool the sauce as quickly as possible and refrigerate.

Prepare the icebergs. Preheat the oven to 150C. Beat the egg whites until stiff and then fold in the sugar, half at a time. Form the icebergs by dividing the meringue into 5 piles on a baking tray. Bake for 8 minutes. Refrigerate.

Prepare the white chocolate siphon. Boil the cream. Pour the boiling cream over the white chocolate and mix. Gently fold in the egg whites. Place in a large siphon, charge with the 2 gas cartridges (or just one for a small siphon). Refrigerate.

Prepare the raspberry caramel. Make a caramel with the sugar and 50 ml water. When it is golden brown, deglaze with the raspberry puree to form a syrupy consistency.

Prepare the almonds. Preheat the oven to 160C. Drain the almonds, place them on the oven tray and bake for a few minutes. Keep an eye on them and stop cooking when they are golden brown.

Divide the custard sauce into 5 dishes. Using a soupspoon, make a hollow on the top of each iceberg. Sprinkle with icing sugar and caramelise using a blowtorch. Pour chocolate into the hollow with the siphon. Place the 5 icebergs on the custard sauce in the dishes. Finish by arranging the fruit, raspberry caramel and almonds. Enjoy! 

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