Floating island with smoked salmon

• Mix the milk well with the cornstarch (MicroCook Pitcher 1 l) then heat it for about 6 minutes at 600 watts, stirring halfway through cooking.
• Whisk (Speedy Chef 2) the egg yolks with the vodka until the mixture doubles in volume, then pour this mixture over the boiling milk while whisking. The custard thickens immediately if the milk is boiling. If you want a thicker custard, reheat in 1-minute intervals at 600 watts, stirring each time.
• Coarsely chop the smoked salmon (SuperSonic Compact Chopper) and add it to the warm custard. Let cool in the refrigerator in individual bowls (Allegra Bowls).
• Beat the egg whites until stiff peaks form (clean Speedy Chef 2).
• Pour them into a dish (clean MicroCook Pitcher 1 l), smooth the top, and cook covered for about 1 minute at 600 watts. Unmold onto absorbent paper and set aside.
• Add the cooked egg whites and salmon roe on top of the salmon custard in the bowls. Serve well chilled.

Tip: Remember to remove the dark brown part of your smoked salmon, as it can give bitterness to your custard.