Munster floating islands
Ingredients
-
200g of Munster Ermitage
-
4 eggs
-
30cl of milk
-
10cl of dry white wine
-
15g of cornflour
-
5cl of c liquid cream
-
Some crushed hazelnuts
-
Salt
-
Pepper
Preparation
- Separate the egg whites from the yolks.
- Melt the chopped Munster cheese with the milk. Mix and season with pepper, add the white wine and leave on a low heat for 5 minutes. Strain the mixture.
- Whisk the egg yolks with the cornflour, then pour the hot Munster milk over them. Return to a saucepan and cook until thickened. Add the cream and mix. Leave to cool, covered.
- Beat the egg whites until stiff, adding a little salt. Bring a pan of water to the boil. Using an ice-cream scoop, make small balls of egg whites and poach them in boiling water for 30 seconds. Drain on paper towels.
- Place into verrines: pour the warm Munster cream over the top, then place a poached egg white on top. Sprinkle with a few chopped hazelnuts. Serve with a breadstick.
Gourmet tip
Chop and roast the hazelnuts in the oven!
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