Sugar lace topped Ile flottante

Preparation:

Custard cream:

Boil cream with milk. At the same time, mix whisked egg yolk with sugar and vanilla seeds.

When the liquid starts boiling, pour half of it on the egg preparation and pour everything in a saucepan for it to cook at 80°C (usually, the heat of the saucepan almost brings the heat to the right temperature and prevents the preparation from cooking again).

Pour the mixture in a cold container wrapped with a clean film on the surface to let it cool down to 4°C.

Floating Meringue:

Whip the egg white with the sugar until a meringue forms and add lime juice at the end.

Fill a buttered tartlet ring with some meringue to make some pie crust, place on a tray topped with a silicon mat and cover the ring with a deep container (it must be upside-down to create a bell shape). Bake for about 5 min at 170°C in a ventilated oven.

Let it cool down and unmold. You can store it in a refrigerator.

Caramel lace:

Warm up the glucose to make a liquid and add some sugar.

Let it cook until it turns into a caramel. At the same time, warm up the oven at 170°C and put in the dentelle silicon mold of your choice.

Spread out the caramel on top of the hot dentelle mold, let it set a bit and unmold. Keep it in a hermetic box.

Assembly:

Mix gently cold Crème Anglaise and pour into a deep plate.

Place delicately the floating meringue in middle, then the caramel dentelle.