ReceptnaptárFloating islands (hólabda) in vanilla custard
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Ingredients
Method
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- Separate the eggs. Whisk the whites with the 1 tbsp vanilla sugar into a stiff meringue.
- Bring the milk to the boil in a wide pan, then reduce to a simmer. Drop spoonfuls of the meringue into the steaming milk.
- Poach for about 1-2 minutes, carefully turn them over, then poach for another minute, and lift out onto a tray with a slotted spoon.
- Once all the meringue has been poached, strain the milk.
- Whisk the egg yolks with the 60 g vanilla sugar, slowly pour in the warm, strained milk, then cook over low heat, stirring constantly (without letting it boil), into a thick custard.
- Strain the custard through a sieve, then let it cool completely.
- Stud the cooled floating islands with the almond slivers, pile them onto a platter, pour the cold custard around them, and serve cold.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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