Vanilla floating islands with crème anglaise
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Vanilla floating islands with crème anglaise
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Vanilla floating islands with crème anglaise (poached meringue) or îles flottantes.
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Ingredients
- 4 free-range eggs separated
- a pinch of salt
- 105 g castor sugar
- 5 ml vanilla extract
- 625 ml milk
- scraped seeds of
- 1 vanilla pod
- 70 g castor sugar
- toasted almond flakes for serving
Instructions
- Using an electric mixer, beat the egg whites and salt together until soft peaks form. Slowly add the 105 g castor sugar, 1 tablespoon at a time, and beat for about 4 minutes until smooth and glossy. Fold in the vanilla extract until well combined.
- In a large, wide saucepan, bring the milk and vanilla seeds to a boil, then turn the heat down to low.
- Using two large tablespoons, shape the meringue mixture into quenelles (oval dumpling shapes) and drop them into the warm milk and vanilla. Cook 3 at a time and turn after 1 minute per side. Remove with a slotted spoon and set aside on a plate.
- To make the anglaise, strain the milk and return it to the heat (in the same saucepan). Using an electric mixer, whip the egg yolks and remaining castor sugar until light and fluffy. When the milk reaches boiling point, add about half a cup to the egg mixture, beating constantly, then add the rest of the milk.
- Pour the mixture back into the saucepan over moderate heat. Stir constantly until the custard is thick enough to coat the back of a spoon. Cover with clingfilm to prevent a skin from forming on the custard and chill before serving.
- Serve each poached meringue on a thin layer of anglaise, with extra to pour over. Decorate with toasted almond flakes, or as desired.
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