Ile Flottante Aux Champignons

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Ile flottante aux champignons. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Ile flottante aux champignons is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. Ile flottante aux champignons is something which I have loved my whole life. They're fine and they look wonderful.

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As for the number of servings that can be served to make Ile flottante aux champignons is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ile flottante aux champignons estimated approx 30 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can have Ile flottante aux champignons using 10 ingredients and 9 steps. Here is how you cook that.

Une recette originale de la version sucrée ! #mars

Ingredients and spices that need to be Get to make Ile flottante aux champignons:

1. 400 g champignons de Paris
2. 2 échalotes
3. 3 œufs
4. 30 cl crème liquide
5. 50 cl bouillon de volaille
6. 50 de lardons fumés
7. 1 noisette de beurre
8. huile d'olive
9. 1 cuillère à café rase de fond de veau déshydraté
10. sel, poivre

Instructions to make to make Ile flottante aux champignons

1. Nettoyer et épluchez vos champignons. Les couper en morceaux. Faire de même avec les échalotes.
2. Dans une poêle, verser un filet d'huile d'olive et faites sauter vos champignons. Ajoutez les échalotes et poursuivre la cuisson 10 minutes.
3. Verser votre bouillon de volaille, ajoutez votre fond de veau et portez à ébullition.
4. Incorporez la crème, salez et poivrez et laisser frémir 10 minutes.
5. Séparez les blancs des jaunes d’œufs. Fouettez les jaunes dans la précédente préparation. Montez les blancs en neige.
6. Dans une casserole faites griller vos lardons et les découper en petits dés. Réservez.
7. Dans une casserole d'eau frémissante pochez vos quenelles de blancs en neige 30 secondes de chaque côté. Égouttez.
8. Mixer la préparation aux champignons, ajoutez une noisette de beurre. Rectifiez l'assaisonnement.
9. Servez dans les assiettes creuses, déposez sur le dessus vos blancs en neige et parsemez de lardons.

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