Recipe for Floating Island with Blueberry Sauce.

Blueberry marmalade: Mix the sugar and cornstarch. In a saucepan, heat the blueberries. When they are warm, add the sugar/cornstarch mixture. Bring to a boil for 4 minutes. Let cool and then keep refrigerated.

Egg whites: Whip the egg whites with sugar and lemon zest. On a microwave-safe plate, use a piping bag to create mounds of whipped egg whites (about 35 g each). Cook in the microwave for 45 seconds on full power. Set aside to cool.

Mint Opaline: In a saucepan, cook the sugar and water to 160 °C, then add the mint leaves. Immediately pour onto a sheet of parchment paper. Once the mixture has cooled, blend to obtain a powder. On a lightly greased sheet of parchment paper, sift a fine layer of sugar using a sieve or strainer. Cut out the desired shape, then melt in an oven at 160 °C for about 2 minutes. Store in a metal box in a dry place.

The creamy herbal dessert: Tear the mint and tarragon leaves. Bring the milk to a boil and then infuse the herbs for 20 minutes. Strain. In a mixing bowl, combine the sugar with cornstarch, pudding mix, and egg yolks. Heat the infusion and then pour it into the mixing bowl. Bring to a boil and cook for 1 minute. Add the gelatin, cool to 40 °C, then add the herbal liqueur and butter. Chill and keep refrigerated.

To finish Assembly and finishing: In the bottom of the containers, spoon in the creamy mixture (about 40 g). Pour in the blueberry marmalade, then place the whipped egg whites on top. Decorate with yellow lemon zest, mint tuiles, and some beautiful blueberries.