Floating Island / Isle Flotant

Ingredients Creme Anglaise Preparation
(see custard recipe - just do not use cornflour to thicken)

Ingredients Meringue/Floating Island
4 Egg Whites
100g Caster Sugar
700mls Milk

Method
Whip 4 egg whites together with caster sugar to a medium firm peak.
Drop the meringues by scoop in a pot of scalding milk cook on both sides until firm
Place on on a tray lined with parchment paper to cool

Ingredients Caramel
100g Caster Sugar
50ml Water

Method
Melt caster sugar in 50mls water in a saucepan over a medium heat
Stir with a wooden spoon until the sugar disolves and water mixtures turns copper in colour
Remove from heat

To serve
Ladle the chilled Crème Anglaise into bowls and float one meringue/island on top of each portion
Drizzle a tricke of caramel over each to finish and if you wish you can sprinkle with toasted almonds

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