How to prepare an exquisite floating island

Step 1 : To prepare the cream, mix the egg yolks with the condensed milk and then add the milk and vanilla essence.

Step 2 : Bring the mixture to a gentle heat, stirring constantly until it thickens.

Step 3 : Remove from heat and pass through a sieve to prevent lumps.

Step 4 : Place the cream in the refrigerator covered with plastic wrap.

Step 5 : In a bowl, place the egg whites at room temperature, add salt, and beat at medium speed for 1 minute.

Step 6 : Gradually add the sugar and beat at high speed until the mixture is shiny, about 3 to 4 minutes.

Step 7 : The meringue should hold firm when lifting the beater.

Step 8 : Using a spatula, fold the meringue into a previously caramelized mold, making sure there are no air pockets.

Step 9 : Place the mold on a baking sheet with edges, cook in a water bath in a preheated oven at 115°C (239°F) for about 40 minutes.

Step 10 : The floating island should rise to the edge of the mold and feel firm to the touch.

Step 11 : Turn off the oven and let the floating island cool inside with the door closed.

Step 12 : Wrap in plastic wrap and chill for at least 8 hours.

Step 13 : To unmold, place the mold over low heat, moving it to heat evenly until the island moves inside the mold.

Step 14 : Carefully unmold onto the serving plate, which should have high edges to contain the caramel.

Step 15 : Serve accompanied by the cream.

Step 16 : To prepare the caramel, mix sugar, water, and lemon juice in a low saucepan.

Step 17 : Cook over low heat without stirring until it reaches a honey-like consistency and light color.

Step 18 : Gently swirl the pan to reach the desired consistency and color.

Step 19 : Remove from heat and use immediately before it hardens.