Dessert "Floating Island"

For the recipe for French cuisine floating island, beat the egg whites with salt until fluffy and gradually introduce powdered sugar. Beat until the egg whites are thick.

Mix milk, cream and sugar, boil and add vanillin.

Using two tablespoons or teaspoons, form lumps of whipped egg whites and carefully lower them into the boiling milk mixture. Cook egg whites for 2 minutes on each side, turning as islets float to the surface. Remove the finished islets with a slotted spoon on a sieve.

Grind the yolks, but not much. It will be enough to achieve uniformity.

Strain the milk mixture, cool to a temperature of 50-60°C (120-140°F) and pour in the mashed yolks. Pour the resulting cream into prepared bowls and cool. Before serving, put islets on cream and garnish with berries.