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

For 4 people The ile flottante is a true madeleine of Proust. But how to reinvent it, with jam? It is a recipe without custard and therefore without lactose that we propose here, totally reinvented with a strawberry coulis and meringues scented with citrus (the citron can be replaced by lime zest, orange or even grapefruit, preferably organic). Strawberry sauce : 500 g Gariguettes strawberries 3 tablespoons strawberry jam 25 cl of water 1 tablespoon of citrus juice Heat the water, hulled strawberries, jam and lemon in a saucepan. Bring to a boil for a few minutes. Cool and keep cool. Eggs in snow: 4 egg whites 30 g white sugar Half of the zests of citrus Beat the egg whites, add the sugar as you go. Finish with the zests. Boil some water in a saucepan. Form 4 balls of white and cook 1 minute in boiling water. Remember to return them halfway through cooking. Drain on paper towels. The twists: 1 puff pastry homemade butter or trade50 g pine nuts60 g ground almonds50 g of sugarThe rest of the zests of citron2 egg yolksMix the pine nuts with the almonds and the sugar before adding 1 egg yolk. Separate the dough in half and lower the two balls. Try to form two rectangles. Spread the preparation with the pine nuts on one of the two pasta before depositing the second on it. Twist the bands as regularly as possible. Brown the whole with the second egg yolk. Sprinkle with brown sugar and bake 15/20 minutes at 180 degrees. Pour the strawberry soup into 4 ramekins, add the egg whites to the center, sprinkle with crushed pine nuts and serve with the flaky twist. Enjoy your meal !

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

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