Ile flottante, citrus, strawberry, yuzu jam, twist puff pastry, nuts

Ingredients

For 4 people

The floating island is a true Proust's madeleine. But how to reinvent it, with jam? This is a recipe without custard and therefore lactose-free that we offer here, totally reinvented with a strawberry coulis and meringues flavored with citrus (the citron can be replaced with lime, orange or even grapefruit zest, organic if possible).

Strawberry coulis:

• 500 g Gariguette strawberries
• 3 tablespoons of Tasty Strawberry jam or Strawberry & Yuzu jam
• 25 cl water
• 1 tablespoon citron juice

Poached egg whites:

• 4 egg whites
• 30 g white sugar
• Half of the citron zest

The puff pastry twists:

• 1 homemade all-butter puff pastry or store-bought
• 50 g pine nuts
• 60 g ground almonds
• 50 g sugar
• The rest of the citron zest
• 2 egg yolks

Instructions

Heat the water, hulled strawberries, Tasty Strawberry jam or Strawberry & Yuzu jam and lemon in a saucepan. Bring to a boil for a few minutes. Let cool and keep chilled.

Whip the egg whites to stiff peaks, gradually adding the sugar. Finish with the zest. Boil water in a saucepan. Form 4 balls of egg white and cook them for 1 minute in the boiling water. Remember to turn them halfway through cooking. Drain on paper towel.

Blend the pine nuts with the almonds and sugar before adding 1 egg yolk.

Divide the dough in two and roll out both balls. Try to form two rectangles. Spread the pine nut mixture over one of the two doughs before placing the second on top. Twist the strips as evenly as possible. Glaze with the second egg yolk. Sprinkle with brown sugar and bake for 15 / 20 minutes at 180 degrees.

Pour the strawberry soup into 4 ramekins, add the poached egg whites in the center, sprinkle with crushed pine nuts and serve with the puff pastry twist.

Enjoy!