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Floating Islands Maman Blanc |
Le Manoir aux Quat SaisonsTHC, Oxford, England |
From Chef Raymond Blanc |
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This dessert from my childhood was a big treat for us children and for all the grown-ups, too: real vanilla custard topped with huge meringue islands coated with a fine layer of dark, crispy caramel. This dish used to grace every festive occasion in France.
Please do not use artificial vanilla essence; instead, buy plump, dark vanilla pods for the best vanilla experience. The vanilla custard and poached meringue will taste much better if made a day in advance, but the caramel coating should be added no more than an hour before serving, so it retains its crispness.
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Hideaways Recipes
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