Floating Island Recipe

 Ingredients
     Caramel custard cups
     Clear 7
     250 g sugar
     1 teaspoon cornstarch
     Baking powder 1 tsp
     1 tbsp lemon zest
     1 tbsp butter
Sauce
     Milk 200 cc
     Yolks 7
     75 g sugar
     Oporto 50 cc
Procedure
Caramelizes a cast of 2-liter central tube as explained on page 148. Reserve.
Beat the egg whites to soft snow. Stir in a little 220 g of sugar, while still beating the machine until a meringue.
Add the remaining sugar mixed with starch, baking powder and zest. Beat another minute.
Grease pan and pour caramel preparation. Tap gently on a towel to remove air bubbles.
Enter 20% power and cook for 14-18 minutes. Let stand 2 minutes and remove from pans immediately.

Sauce
Place milk in a jar of 500 cc capacity. Enter 100% power and heat 2 minutes.
White Beat egg yolks with sugar. Add milk slowly, while stirring. Enter 100% power and cook 2 minutes, stirring half-time. Enter 40% power and cook 2 minutes, stirring half-time to slightly thickened without boiling (if this happens, blend to improve the granular appearance to present the sauce).
Perfume with port, mix and serve around the island or in salsa aside.
To retrieve the candy attached to the base of the pan, add 2 tablespoons of water, type 100% power and heat for 2 to 3 minutes. Stir and pour over the island.