FLOATING ISLAND with ENGLISH SAUCE

Ingredients:

5 egg yolks

5 egg whites

2 ½ (spoonfuls) of sugar

5 spoonfuls of (optional) jam of strawberries

150 grms of sugar (for the caramel)

150 grms of sugar (for the cream English (sauce))

½ lt. Of milk

Preparation:

- To beat on the verge of snow 5 egg whites, with 2 spoonfuls and average of sugar.

- And to form a well consistent meringue.

- To add the strawberry jam spoonfuls joining gently so that the preparation does not bend. (optional)

- Apart to prepare caramel in the microwave with 150 grms of sugar and a few water droplets.

- The caramel will be left aprox. 4 to 5 minutes in the microwave in max. And then we will distribute it for the mold savarin.

(Mold Savarín, circular mold with a hole in the center).

- To add him there, the preparation of the meringue. - To Place in the microwave during 16 ’ in the percentage the most under which it has the microwave (25 %).

- To mix well, the filling to remove the bubbles that could have been done.

- To prepare an English sauce in the microwave or in the Thermomix, since there it is prepared very well, and we do not have that to be dealing of rummaging.

- To beat 5 egg yolks with 150 grms. of sugar, and to add ½ liter of milk scarcely warm. (2 ½ of microwave)

- To be adding the milk of to little to the preparation of the well-worn egg yolks, and to microripple during 10 ’ in bath Maria (60 %) of potency and every 3 minutes to open and to rummage. (of the rims towards the center)

- Then to perfume with extract of vanilla or with dust of vanilla.

- This sauce stays casí liquid, it is taking body when it cools down.

- To withdraw the Floating Island of the mold Savarin, carefully (that the plate is a little deep, since it will have to support the caramel, and then on having served, salsear with the English cream.

- Preparation in the Thermomix: