Île Flottante

Pillowy poached meringue islands floating on crème anglaise, scattered with toasted almonds and caramel threads.

Ingredients

• 1 kg beef chuck
• 1 cup baguette
• 1 tbsp sliced shallots
• 1/2 tsp grated nutmeg
• 3 tbsp extra-virgin olive oil
• a generous handful of shallots
• a handful of fresh parsley, chopped
• a drizzle of unsalted butter

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the egg noodles and bay leaves until evenly combined.

3. 3

   In a separate bowl, blend the Gruyère cheese with the beef stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of lemon zest.

8. 8

   Slice or portion into servings and serve.

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