6 tipsPistachio and Orange Crème Anglaise with Steamed Îles Flottantes (Floating Islands)
Method
Prepare the pistachio and orange crème anglaise
- 1Place the milk, cream, pistachio paste, egg yolks, caster sugar, orange zest and vanilla in a Miele solid steam cooking container.
- 2Whisk gently until thoroughly combined, taking care not to incorporate excessive air.
- 3Cover the container tightly with aluminium foil, sealing it around every edge. This prevents condensation from dripping into the custard and affecting its flavour or consistency.
- 4Place the covered container on shelf level 2 of the cold oven.
- 5Select Full Steam at 85°C for 20 minutes. Preheating is not required; begin with a cold oven.
- 6Steam for 20 minutes. Carefully remove the foil, keeping your hands clear of the escaping steam. Immediately transfer the hot custard to a clean mixing bowl and whisk vigorously for 1–2 minutes, or until smooth, glossy and completely emulsified.
- 7Pass the crème anglaise through a fine-mesh sieve to remove the orange zest and ensure a silky texture. Cover and set aside while preparing the pistachios and meringues. Stir gently before serving.
Make the meringue
- 1Lightly grease and line the base of a Miele perforated steam cooking container with baking paper.
- 2Place the egg whites and salt in the clean, dry bowl of a freestanding mixer.
- 3Whisk at medium speed until foamy.
- 4Gradually add the caster sugar, approximately 1 tablespoon at a time, whisking continuously.
- 5Once all the sugar has been incorporated, add the lemon juice, increase to high speed and whisk for 2–3 minutes. The meringue should be thick, glossy and firm.
- 6Using two large serving spoons, shape the meringue into eight generous, evenly sized quenelles and place them directly onto the prepared perforated steam cooking container. Alternatively, use a large spoon or ice-cream scoop to portion the meringue into eight evenly sized mounds.
- 7Leave space between each meringue to allow it to expand during cooking. Sprinkle the toasted, roughly chopped pistachios evenly over the meringues. Place the uncovered container on shelf level 2 of the cold oven.
- 8Select Full Steam at 85°C for 6 minutes. Preheating is not required; begin with a cold oven. Leave the container uncovered.
- 9Steam the meringues for exactly 6 minutes. Do not open the oven door during cooking, as the sudden loss of heat and steam may cause them to collapse.
- 10At the end of the cooking time, switch off the oven and leave the meringues inside for 1 minute with the door completely closed.
To Serve
- 1Stir the warm crème anglaise until smooth, then pour into the base of each small serving bowl.
- 2Carefully place one freshly steamed, pistachio-topped meringue over each portion of crème anglaise so it appears to float on the custard. Serve immediately while the meringues remain light and soufflé-like.
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Ingredients
Pistachio and orange crème anglaise
250 ml full-cream milk
250 ml thickened cream
2 tbsp pure pistachio paste
6 egg yolks
80 g caster sugar
2 finely grated zest of oranges
1 tsp vanilla bean paste or vanilla extract
Steamed îles flottantes
6 egg whites
1 pinch of fine sea salt
1 tsp freshly squeezed lemon juice or white vinegar
250 g caster sugar
softened unsalted butter, for greasing
60 g pistachios, roughly chopped
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Do not open the oven door during the 6-minute cooking time or the 1-minute standing time. Opening it early may cause the meringues to collapse.
Do not open the oven door during the 6-minute cooking time or the 1-minute standing time. Opening it early may cause the meringues to collapse.
