Floating Island

Ingredients

• 4 egg whites (from large eggs)
• 100g sugar (for meringue)
• 4 egg yolks
• 500ml whole milk
• 50g sugar (for crème anglaise)
• 1 vanilla bean or 1 tsp vanilla extract
• 1 Prise Pinch of salt
• 50g slivered almonds or chopped nuts (optional, for caramel)
• 50g sugar (for caramel sauce, optional)

Instructions

1. For the Crème Anglaise: Split the vanilla bean lengthwise and scrape out the seeds. Heat milk with vanilla bean and seeds in a saucepan, but do not boil.
2. In a bowl, whisk egg yolks and 50g sugar until frothy. Slowly pour the hot vanilla milk into the egg yolk mixture, stirring constantly.
3. Return the mixture to the saucepan and heat over low heat, stirring constantly, until the crème thickens slightly and coats the back of a spoon (do not boil!). Strain through a sieve and let cool.
4. For the meringue: Whisk egg whites with a pinch of salt until stiff. Gradually add 100g sugar and continue whisking until glossy peaks form.
5. Bring a large pot of water to a simmer (not boil). Using a spoon or ice cream scoop, form quenelles of meringue and gently slide them into the water. Poach for about 2-3 minutes per side, until puffed and firm.
6. Remove the poached meringues with a slotted spoon and drain on paper towels. Let cool completely.
7. To serve: Pour the cooled Crème Anglaise into shallow bowls. Place the meringue clouds on top. Optionally garnish with caramelized slivered almonds or a caramel sauce.

Nutrition