Îles flottantes with strawberry coulis
Preparation
Wash the strawberries, slice two of them and put to one side. Blend the rest of the strawberries to a purée with lemon juice, jam, orange peel and juice. Heat the nuts in a dry non-stick frying pan for 10 minutes, stirring occasionally. Add agave syrup, brown sugar and a pinch of salt and allow to caramelise. Place the nuts on baking paper to cool. Beat the egg whites with a pinch of salt until very stiff, gradually adding the sugar as you work. Heat 200 ml water, almond milk and coconut sugar in a pan, but do not bring to the boil. Using two soup spoons, form dumplings from the beaten egg whites and place in the warm liquid. Cook through for 1 minute on each side. Take the dumplings out using a slotted spoon and place on a tea towel. Spread out the strawberry sauce on plates and place the dumplings on top. Chop the caramelised nuts with a knife and sprinkle them over the dumplings. Garnish with the strawberry slices, raspberries and lemon balm.
Serves two
- 250 g strawberries
- juice of ½ lemon
- peel of ½ orange
- 100 ml freshly squeezed orange juice
- 80 g strawberry jam
- 20 g almonds
- 15 g pistachio nuts
- 15 g hazelnuts
- 30 ml agave syrup
- 15 g brown sugar
- 2 egg whites
- 20 g raw cane sugar
- 200 ml almond milk
- 15 g coconut sugar
- natural or sea salt
- raspberries and lemon balm to garnish
