Among the restaurants available for take-out, Pigalle broth shared her good homemade recipes on Instagram. Including that of the simple and effective floating island.

The recipe for the floating island of Bouillon Pigalle

For 10 people
– 8 egg whites
-1 pinch of salt
-180 g caster sugar
-1 l of milk
For the caramel
-450 g caster sugar
-5 g of glucose or honey
-10 cl of water
For the custard
-17 cl of 30% liquid cream
-50 cl of whole milk
-7 egg yolks
-120 g caster sugar
-1 vanilla bean

Make the vanilla custard. Bring the mixture of milk and cream to a simmer. Blanch the egg yolks with the powdered sugar and the seeds of the vanilla bean. Pour a ladle of the hot liquid to loosen the egg yolk mixture then pour this mixture into the hot liquid while continuing to whisk vigorously. Return to the heat source without stopping stirring with a wooden spoon. As soon as the mixture thickens, remove from the heat source and place in a cold bowl to stop the cooking. Whip the egg whites with a pinch of salt. When the whites are almost mounted, add the powdered sugar, continue to whisk at high speed to meringue the whites. Bring the milk to a gentle simmer with the vanilla pod scraped from the custard. Grind the whipped egg whites with a large tablespoon and poach in the hot liquid for 3 to 4 minutes on one side, then flip with a skimmer. Serve the custard in a soup plate or in a deep dish, place the “islands” of cooked whites. At the last moment, make a caramel: mix the powdered sugar with the glucose or honey and water. Cook over medium heat, without mixing, until obtaining a light caramel. Drizzle the caramel over the egg whites.