food

Floating Island

Made with meringue and crème anglaise, this rich dessert will transport you away.

food

Floating Island

Made with meringue and crème anglaise, this rich dessert will transport you away.

Ingredients

  • 6 eggs
  • Pinch of salt
  • 1 cup sugar
  • 2 cups whole milk
  • 1 vanilla pod, seeds scraped out

Steps

  1. Separate the egg whites from the yolks. Whisk egg whites with salt and gradually add 1/4 cup sugar until stiff peaks form.
  2. Heat milk and vanilla seeds on medium heat until barely simmering.
  3. Shape egg white mixture with two spoons to form quenelles, and drop into simmering milk.
  4. Poach for 1-2 minutes, gently turning once, and then drain on paper towel.
  5. Whisk egg yolks with 1/2 cup sugar until mixture turns a pale yellow color and is mousse-like in texture.
  6. Add 1/4 cup of warmed milk to yolks, and whisk quickly to incorporate.
  7. Return yolk-milk mixture to remaining milk, and cook on low heat, stirring, until mixture coats the back of a spoon.
  8. Transfer mixture to a bowl to cool to room temperature, then place in fridge to cool.
  9. Pour crème anglaise into small bowls, and top with cooked meringue.
  10. In a saucepan, add remaining 1/4 cup of sugar, and cook on medium heat until a deep caramel color forms.
  11. Drizzle warm caramel over poached meringue to garnish.