Floating islands

Floating islands

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

This dish can be made up to 3 hours in advance and kept in a cool place. I like to dot the custard with fresh raspberries or serve with a jug of raspberry coulis.

Crème anglaise

Ingredients

Quantity Ingredient
1 cup milk
1 cup cream
1 vanilla bean, split
5 egg yolks
1/2 cup caster sugar

Floating islands

Quantity Ingredient
5 egg whites
pinch salt
1/4 cup caster sugar
flaked almonds, to garnish
passionfruit, to garnish

Method

  1. To make the crème anglaise, bring the milk, cream and vanilla bean to simmering point in a heavy-based saucepan.
  2. In a bowl, whisk the egg yolks and sugar until light and foamy, then whisk in the warm milk mixture. Return to the rinsed-out pan and cook over medium heat for at least 10 minutes, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Strain into a cold bowl, discarding the vanilla bean.
  3. To make the floating islands, bring 2 litres water to simmering point in a wide flat saucepan. Keep the water at a bare simmer.
  4. Whisk the egg whites and salt until soft peaks form. Scatter the sugar over the top and continue to whisk until firm and shiny. Dip a big serving spoon into the barely simmering water, then use it to scoop a ball of meringue into the water. Repeat five times, wiping the spoon clean each time. Poach the meringues gently for 5 minutes, turning them over halfway through. Remove the meringues with a slotted spoon and leave to cool on a clean, folded tea towel.
  5. To serve, pour the cold custard into a large serving bowl or individual bowls and float the meringues on top. Garnish with passionfruit and flaked almond and serve.
Tags:
Jewish
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