Ingredients
- 600 g milk
- 50 g dandelion
- 40 g shelled peas
- 20 g peeled almonds
- 4 yolks
- 2 egg whites
- lemon
- mixed shoots
- mullet roe
- extra virgin olive oil
- salt
- pepper
To prepare salted floating Île, mix the yolks with 2 pinches of salt.
Heat 400 g of milk and pour it over the yolks while stirring, then bring to the heat and cook up to 82 ° C (until the cream begins to veil the spoon); add a nice mince of pepper, turn off and let cool.
Peel the dandelion, keeping only the leaves; break them up and blend them with 100 g of oil, almonds, a pinch of salt, a pinch of pepper, 2 tablespoons of lemon juice and 2 ice cubes.
Heat 200 g of milk with 400 g of water.
Blanch peas in salted water for 3 minutes.
Whip egg whites with a pinch of salt, until they are foamy; take the mixture by spoonfuls and gradually dip it in boiling water and milk, keeping the flame to a minimum and cooking for a couple of minutes, until they become soft and compact. Drain the "clouds" on kitchen paper.
distributed the cream on the plates, lay the "clouds" of egg whites and complete with the blanched peas, a few flakes of bottarga, the dandelion pesto and the mixed sprouts.
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