Île flottante salée à la crème de topinambours

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Île flottante salée à la crème de topinambours. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Île flottante salée à la crème de topinambours is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Île flottante salée à la crème de topinambours is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Île flottante salée à la crème de topinambours, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Île flottante salée à la crème de topinambours delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Île flottante salée à la crème de topinambours is 3 parts. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Île flottante salée à la crème de topinambours estimated approx 5 mn.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Île flottante salée à la crème de topinambours using 6 ingredients and 6 steps. Here is how you cook that.

#astrofood
#poisson
Cette recette est adaptée au programme Weight Watchers

Ingredients and spices that need to be Take to make Île flottante salée à la crème de topinambours:

1. 120 gr topinambours cuits à la vapeur
2. 6 CS crème fraîche 4%
3. 60 ml boisson soja ou lait
4. 1 œuf, jaune et blanc séparés
5. 1/4 CC agar agar
6. Sel, muscade, piment d’espelette, paprika

Steps to make to make Île flottante salée à la crème de topinambours

1. Dans une casserole, verser le lait, la crème et l’agar agar. Assaisonner de sel, piment d’espelette, de muscade
2. Porter à ébullition, laisser cuire doucement en remuant constamment 1 mn
3. Hors du feu, ajouter le jaune d’œuf, fouetter énergiquement, remettre sur le feu, laisser épaissir tout doucement 2 mn environ
4. Dans un mixeur, verser la préparation, les topinambours. Mixer jusqu’à obtenir une crème onctueuse
5. Verser dans des verrines. Laisser refroidir puis filmer. Mettre au frigo
   Peut se faire la veille
6. Au moment de servir, monter le blanc d’œuf en neige ferme avec une pincée de sel. Remplir dans des petits moules en silicone. Enfourner au micro ondes (il est préférable de les cuire individuellement pour avoir une cuisson régulière). Dès que les blancs commencent à monter, stopper la cuisson. Démouler. Servir sur vos verrines. Saupoudrer de paprika

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