4 Label Rouge eggs
125 g liquid cream with 35% fat content
40 g agave syrup
1 hot espresso coffee
1 tablespoon of cocoa powder
1 vanilla pod
6 g sugar
1 g salt
For the floating island
Separate the whites from the yolks of 2 eggs.
Beat the egg whites with the sugar and salt in a mixer on maximum speed for 5 minutes. Spread the whipped egg whites on a greased baking tray and bake for 12 minutes at 110°. Allow to cool and then cut the egg whites into pretty squares.
For the custard
Cook 2 soft-boiled eggs in a pan of boiling water for 5 minutes and set aside. Blend in a blender to the consistency of a custard: the liquid cream with a vanilla pod, scraped and split, the whole soft-boiled eggs and the 2 remaining egg yolks. Add the agave syrup and the hot espresso coffee.
FOR THE DRESSING
Pour the custard into a soup plate. Place the floating island square on top and sprinkle with cocoa powder. Enjoy!