LOCATION: Recipes >> Dessert Recipes >> Floating Island 03
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Floating Island 03
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Floating Islands
Yield: 4 servings
5 egg yolks, beaten
450 ml milk
50 g caster sugar plus 5 tablespoons
1/2 teaspoon vanilla extract
1 egg white
Put the egg yolks, milk an 50g sugar in the top of a double boiler,
or heavy based saucepan. Cook gently for 15 minutes, stirring,
until the mixture thickens and coats the back of a spoon. Stir in
the vanilla. Divide the custard between individual dishes. Cover
and refrigerate for 1 hour.
Whisk the egg white until stiff. Add 2 tablespoons sugar and whisk
again until the sugar is dissolved. Pour water into a large frying
pan to a depth of 2 cm. Bring to a gentle simmer. Shape the
meringue into ovals, using 2 tablespoons as moulds. Carefully
slide into the water and poach gently for about 3 minutes until
set, turning once. Remove the meringues with a slotted spoon,
drain for a minute on absorbent kitchen paper and spoon on to the
custard in the dishes. Put the remaining sugar into a heavy-based
saucepan and cook, stirring, for about 3 minutes, until it forms
a golden syrup. Remove from the heat and leave for 2 minutes to
cool slightly, then drizzle a little of the warm syrup over each
meringue.
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