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Leche nevada con caramelo y almendras tostadas (Floating Island with caramel and toasted almonds)








An special dessert for a special date.
Happy Independence day !


Was a messy week but finally here Im.
Happy 18 th September to all in Chile and all these celebrate in other countries.
Feliz 18 a todos !!

Source: Express Lider recipes










Ingredients

2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
4 beaten yolks
1 teaspoon vanilla extract
4 whites eggs
1/2 cup toasted sliced almonds


Caramel

1/3 cup sugar
3 teaspoon water


Method

I a medium saucepan bring the milk, cream, 1/3 cup sugar and yolks, stir well with a hand whisk until integrate all.
Cook over low heat without boiling, until the mixture thickens slightly about 12 minutes.
Remove from heat and add vanilla. Let cool.

Divide the custard into individual cups/glasses bowls.
Refrigerate back while the remaining ingredients is prepared.

Beat the egg whites until stiff with a pinch of salt. Meanwhile preheat the oven to 140°c.
When they are firm, gradually stir in the sugar and continue to beat.
Transfer the meringue onto a sheet tray linen with parchment in 5 equal piles. Cook the egg whites in the oven about 10 minutes or until golden brown slightly.
Remove the meringues and carefully scoop meringue into the cups or glasses.

Caramel

To make the caramel place the sugar in a saucepan with the water and heat gently until dissolved. Bring to a boil and simmer until deep golden in colour.
Drizzle caramel and sprinkle some toasted almonds.


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Leche nevada con almendras y caramelo












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