Floating Islands

So tempting you’d think you’d be indulging in a sinful treat, but these light and soft floating islands are like a taste of heaven.

Tried & Tasted Recipe:

• 6 eggs
• ½ litre of milk
• 1 pinch of salt
• 1 vanilla bean
• 150 g sugar
• + 50 g sugar for the caramel

Prepare the islands (meringues) 
Split vanilla bean in half lengthwise and scrape the seeds with the tip of the knife. Put the milk, vanilla bean and seeds in a large saucepan and bring to a simmer.
Separate the egg whites from the yolks.
 
Beat the egg whites until stiff, adding a pinch of salt and 70g sugar (one tablespoon at a time).
Using two large spoons, shape the meringue into quenelles by gently transferring meringue from spoon to spoon.
Drop into the milk and poach for one minutes, turn them over and poach again for one minute. Using a slotted spoon, remove the meringue and drain on absorbent paper.
Repeat with the remaining meringue and let rest and cool down.

Prepare the custard

Whisk the egg yolks with the remaining sugar until the mixture turns pale and creamy.Strain the milk, then gradually whisk into the egg mixture.
Return to the pan and stir over low heat until the custard thickens and coats the back of a wooden spoon (check that it leaves a path when you draw your finger across the spoon).
Strain the custard (if necessary) and let cool.
 

Make a caramel with 50g of sugar and a little water.
Pour the cream into serving dishes, place two meringues on top, and drizzle caramel all over.
Serve cold.