Floating Island

Light poached meringue floating on vanilla custard, topped with toasted almonds. The meringue melts on your tongue, the custard is silk, and the almonds shatters into nutty pieces. This classic desserts is elegant and light!

Prep20

Cook25

Total2 45

Servings

DifficultyAdvanced

Ingredients

For the crème anglaise

500 ml whole milk
1 vanilla pod
4 eggs yolk
60 gr caster sugar

For the meringue

4 eggs whites
60 gr caster sugar
500 ml whole milk

For the caramel sauce (optional)

100 gr caster sugar
30 ml water

To serve

30 gr flaked almonds

Equipment

large saucepan for poaching meringue
mixing bowl
heat-resistant spatula or whisk
frying pan
stand mixer or electric mixer
skimmer spoon
sieve
saucepan for caramel
kitchen paper
6 dessert bowls

Instructions

Infuse the milk

Pour the 500ml milk into a saucepan. Scrape in the seeds from the split vanilla pod and add the pod too. Warm gently until steaming (not boiling), then take off the heat and leave to infuse for 10 minutes.

Make the crème anglaise

In a separate bowl, whisk the egg yolks and sugar until pale. Slowly pour the warm infused milk onto the yolks, whisking constantly. Return to the pan over low heat and stir constantly with a whisk or heat-resistant spatula until it coats the back of a spoon (about 82°C). Don't let it boil, or the yolks will scramble. Strain into a bowl and chill for minimum 2 hours.

Whip the meringue

Using an electric mixer or stand mixer, whip the egg whites to soft peaks, then add the sugar and whip to firm, glossy peaks

Poach the meringue

Bring the poaching milk to a bare simmer in a wide pan. Drop in spoonfuls of meringue and poach gently for about 1 minute each side, turning once, until just set. Lift out with a slotted spoon onto kitchen paper.

Make the caramel (optional)

Melt the sugar in a dry pan over medium heat, without stirring, swirling occasionally, until deep amber. Take off the heat immediately.

Assemble

Pour the cold crème anglaise into shallow bowls. Float the meringues on top. Drizzle the hot caramel over in fine threads. Scatter with toasted almonds and serve.

Notes

Don't let the custard boil, or the yolks scramble. Off the heat the moment it coats a spoon.
Keep the poaching milk barely simmering, or the meringues puff and collapse.
Watch the caramel constantly; it burns in seconds. Off the heat the moment it's amber.
Make ahead: custard keeps 3 days, meringues a day. Add caramel just before serving.
Uses the whole egg: yolks for the custard, whites for the meringue. Nothing wasted.

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