Express floating islands with chocolate sauce

Ingredients

• 6 whites egg whites (separate from yolks, at room temperature)
• 120 g granulated sugar (added in three stages during the whipping of the whites)
• 1 pinch salt (to stabilize the whites)
• 250 ml whole milk (base for the chocolate sauce)
• 100 g dark chocolate 64% cocoa (break into pieces; the darker the chocolate, the thicker the sauce)
• 1 zest lemon zest (optional) (to garnish the semifreddo or the sauce)

Instructions

1. Separate the whites from the yolks

   Crack the eggs, separate the whites from the yolks making sure no trace of yolk falls into the whites. Reserve the yolks for another use.

   Time: PT2M

2. Whip the egg whites

   In the bowl, add a pinch of salt to the whites. Start beating at medium speed, then incorporate the sugar in three additions: first as soon as the whites start to foam, second when they are foamy, and third when they become glossy and form firm peaks.

   Time: PT5M

3. Cooking the floating islands in the microwave

   Place each portion of whipped whites in a small microwave‑safe ramekin or cup. Cook on full power (≈900 W) for 20 seconds, until the centre is set like a soufflé.

   Time: PT20S

4. Prepare the chocolate sauce

   In a saucepan or microwave‑safe bowl, heat the milk over medium heat (or 30 s in the microwave). Add the broken dark chocolate pieces and stir until fully melted and the sauce is smooth.

   Time: PT5M

5. Plating

   Pour the hot chocolate sauce onto the plates. Gently lift each floating island with a spatula and place it in the centre of the sauce. Garnish with a lemon zest if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g