Floating Island
by Tavolino
A classic French dessert consisting of light, poached meringue islands served on a smooth vanilla crème anglaise, drizzled with caramel and sprinkled with toasted almonds.
Ingredients
- egg yolks 5
- caster sugar 75 g
- whole milk 250 ml
- heavy cream (30% fat) 250 ml
- vanilla bean 1
- egg whites 5
- icing sugar 50 g
- sugar 75 g
- Toasted sliced almonds as needed
Preparation
- 1
Split 1 vanilla bean in half and scrape out the seeds. In a saucepan, bring 250 ml of whole milk and 250 ml of heavy cream to a boil with the vanilla.
- 2
In a mixing bowl, whisk 5 egg yolks with 75 g of caster sugar until the mixture turns pale.
- 3
Gradually pour the hot milk over the egg yolks while whisking.
- 4
Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard coats the back of a spoon. Do not let it boil.
- 5
Pour the crème anglaise into a bowl, let it cool, then refrigerate.
- 6
Beat 5 egg whites until stiff peaks form with a pinch of salt.
- 7
Gradually add 50 g of icing sugar while continuing to beat to stiffen the meringue.
- 8
Heat a saucepan of simmering water.
- 9
Scoop quenelles of meringue using two spoons and poach them in the simmering water for 2 minutes per side.
- 10
Remove the islands with a slotted spoon and place them on paper towels.
- 11
Prepare a dry caramel with the required amount of sugar in a pan until it reaches a nice amber color.
- 12
Pour the cold crème anglaise into shallow bowls.
- 13
Gently place the meringue islands on the custard.
- 14
Drizzle with the hot caramel and sprinkle with toasted sliced almonds.