Île flottante salée à la crème de topinambours

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Île flottante salée à la crème de topinambours. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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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 get started with this particular recipe, we have to first prepare a few components. You can have Île flottante salée à la crème de topinambours using 6 ingredients and 6 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Get 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

Instructions 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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