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PrintFLOATING ISLANDS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Using a knife with a sharp point, carefully split the vanilla pod lengthways and scrape the tiny black seeds into a saucepan.
- Add the milk and bring to the boil over a medium-high heat, stirring frequently. Remove the pan from the heat and cover with a lid. Set aside for 20 minutes to cool slightly.
- In a medium bowl, whisk the egg yolks and sugar for 5 minutes until thick and creamy. Remove the vanilla pod from the hot milk, then whisk the milk into the egg mixture and return to the saucepan.
- With a wooden spoon, stir the sauce over a medium-low heat until it begins to thicken and coats the back of the spoon; do not allow the custard to boil or it may curdle.
- Strain the custard into a chilled bowl, allow to cool, stirring occasionally, then chill until ready to serve.
- Half-fill a large frying pan or wide saucepan with water and bring just to simmering point. In a clean grease-free bowl, whisk the egg whites slowly until they are frothy.
- Add the cream of tartar, increase the speed and continue whisking until they form soft peaks. Gradually sprinkle over the caster sugar, about 2 tablespoon at a time, and whisk until the whites are stiff and glossy.
- Using two tablespoons, form egg- shaped meringues and slide them into the water - you may need to work in batches.
- Poach them for 3 minutes, turning once, until the meringue is just firm. Use a slotted spoon to transfer the meringues from the pan to a baking sheet lined with kitchen paper to drain.
- Pour the cold custard into shallow individual serving dishes or plates and arrange the meringues on top.
- To make the caramel, put the sugar into a small heavy-based saucepan with water. Bring the dampened sugar to the boil over a high heat, carefully swirling the pan to dissolve it.
- Do not allow to boil until the sugar is completely dissolved, then boil without stirring, until the syrup turns a dark caramel colour.
- Working quickly before it hardens, drizzle the caramel over the poached meringues and custard in a zigzag pattern. Serve cold.
INGREDIENTS
- 2 vanilla pod
- 600 ml milk
- 10 egg yolks
- 100 grams granulated sugar
For the meringues
- 6 large egg whites
- 1 teaspoon cream of tartar
- 250 grams caster sugar
For the caramel
- 200 grams granulated sugar
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