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Floating Islands
These floating islands need a sweet custard to achieve the perfect balance in taste.
Recipe Category:
Dessert
All Rights Reserved:
Adapted From Larousse Gastronomique page 444
Ingredients
500
mls
milk
4
eggs
separated
Pinch of salt
23
g
fructose
1
vanilla bean
split open and seeds removed
125
g
fructose
Method
Place the milk into a medium size sauce pan
Bring to the boil and reduce the heat to a rolling simmer
Make sure at all times you do not let a skin form
Place the egg whites into a stand mixer bowl with a pinch of salt
Whisk until stiff peaks form
Slowly add the fructose until glossy and firm
Use wet serving spoons to quenelle the meringue
Gently place the meringue onto the milk and poach for 2 minutes
Gently turn over and poach for a further 2 minutes
Place the cooked meringue onto kitchen cloth to dry
Touch the meringues as little as possible
Repeat this until you have cooked all the meringue
Place the vanilla into the milk and leave to infuse
Place the egg yolks and the fructose into a bowl
Whisk until at the ribbon stage
Whisk in half of the milk and return to the sauce pan
Stir with a wooden spoon over a low heat for 5 minutes, until slightly thickened
Strain into a pouring jug and set aside to cool completely
Place into the fridge for an hour
To assemble
Pour the custard into a deep dish, or deep bowls
Gently place the meringues onto the custard
Serve immediately, or place into the fridge until you are ready to serve the dessert