Floating island & mugicha custard
Recipe proposed by Chantal Goyave
Through her Instagram account, Chantal takes us on a sweet poetic moment between food, artisanal creations, stolen moments of a walk in the heart of nature and inspirations from elsewhere like South Korea which she carries in her heart.
FOR 2 floating islands
2 eggs
40g sugar
25cl of milk
1 tsp mugicha powder
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Start by preparing the custard by whisking 2 egg yolks with half the sugar (20g) until the mixture turns white.
Pour the milk and mugicha powder into a saucepan, mix to fully incorporate the powder into the liquid and simmer over low heat.
When the milk is simmering, pour over the egg yolk and sugar mixture, stirring constantly.
Pour the mixture back into the saucepan and heat over low heat while continuing to stir without stopping to avoid the eggs cooking. Remove from the heat when the custard coats the spoon. Refrigerate for 2 hours.
Beat the egg whites until stiff, incorporating the remaining 20g of sugar in 3 batches. The egg whites should be very firm.
Bake them in the oven at 180°C for 3 minutes. Finish with 1 minute under the grill.
Pour the custard into the bottom of a bowl and place the floating island on top. Sprinkle with a little mugicha powder.
Photo credit: @chantalgoyave