Name: Pistachio and Orange Crème Anglaise with Steamed Îles Flottantes (Floating Islands)
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Yield: 8 servings
Cuisine: French
Ingredients: 250 ml full-cream milk; 250 ml thickened cream; 2 tbsp pure pistachio paste; 6 egg yolks; 80 g caster sugar; 2 finely grated zest of oranges; 1 tsp vanilla bean paste or vanilla extract; 6 egg whites; 1 pinch of fine sea salt; 1 tsp freshly squeezed lemon juice or white vinegar; 250 g caster sugar; softened unsalted butter, for greasing; 60 g pistachios, roughly chopped

Pistachio and Orange Crème Anglaise with Steamed Îles Flottantes (Floating Islands)

Serves 8

metric

6 tips

Method

Prepare the pistachio and orange crème anglaise

1
Place the milk, cream, pistachio paste, egg yolks, caster sugar, orange zest and vanilla in a Miele solid steam cooking container.
2
Whisk gently until thoroughly combined, taking care not to incorporate excessive air.
3
Cover the container tightly with aluminium foil, sealing it around every edge. This prevents condensation from dripping into the custard and affecting its flavour or consistency.
4
Place the covered container on shelf level 2 of the cold oven.
5
Select Full Steam at 85°C for 20 minutes. Preheating is not required; begin with a cold oven.
6
Steam for 20 minutes. Carefully remove the foil, keeping your hands clear of the escaping steam. Immediately transfer the hot custard to a clean mixing bowl and whisk vigorously for 1–2 minutes, or until smooth, glossy and completely emulsified.
7
Pass the crème anglaise through a fine-mesh sieve to remove the orange zest and ensure a silky texture. Cover and set aside while preparing the pistachios and meringues. Stir gently before serving.

Make the meringue

1
Lightly grease and line the base of a Miele perforated steam cooking container with baking paper.
2
Place the egg whites and salt in the clean, dry bowl of a freestanding mixer.
3
Whisk at medium speed until foamy.
4
Gradually add the caster sugar, approximately 1 tablespoon at a time, whisking continuously.
5
Once all the sugar has been incorporated, add the lemon juice, increase to high speed and whisk for 2–3 minutes. The meringue should be thick, glossy and firm.
6
Using two large serving spoons, shape the meringue into eight generous, evenly sized quenelles and place them directly onto the prepared perforated steam cooking container. Alternatively, use a large spoon or ice-cream scoop to portion the meringue into eight evenly sized mounds.
7
Leave space between each meringue to allow it to expand during cooking. Sprinkle the toasted, roughly chopped pistachios evenly over the meringues. Place the uncovered container on shelf level 2 of the cold oven.
8
Select Full Steam at 85°C for 6 minutes. Preheating is not required; begin with a cold oven. Leave the container uncovered.
9
Steam the meringues for exactly 6 minutes. Do not open the oven door during cooking, as the sudden loss of heat and steam may cause them to collapse.
10
At the end of the cooking time, switch off the oven and leave the meringues inside for 1 minute with the door completely closed.

To Serve

1
Stir the warm crème anglaise until smooth, then pour into the base of each small serving bowl.
2
Carefully place one freshly steamed, pistachio-topped meringue over each portion of crème anglaise so it appears to float on the custard. Serve immediately while the meringues remain light and soufflé-like.

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Ingredients

Pistachio and orange crème anglaise
- 250 ml full-cream milk
- 250 ml thickened cream
- 2 tbsp pure pistachio paste
- 6 egg yolks
- 80 g caster sugar
- 2 finely grated zest of oranges
- 1 tsp vanilla bean paste or vanilla extract
Steamed îles flottantes
- 6 egg whites
- 1 pinch of fine sea salt
- 1 tsp freshly squeezed lemon juice or white vinegar
- 250 g caster sugar
- softened unsalted butter, for greasing
- 60 g pistachios, roughly chopped