Floating islands

PT30M

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Ingredients

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Islands

  • 4 egg whites, large
  • 1/2 tsp white wine vinegar
  • 1/2 tsp vanilla extract
  • 260g of caster sugar
  • 1 tsp cornflour
  • 320ml of whole milk

Custard

  • 1/2 vanilla pod
  • 4 egg yolks
  • 70g of caster sugar
1
Using an electric whisk on a high setting, in a spotlessly clean dry bowl, whisk the whites with the vinegar and vanilla extract until soft peaks appear. Then lower the speed and continue whisking, slowly incorporating the sugar until glossy and stiff. Add the cornflour, folding it through with a metal spoon until completely incorporated
  • 260g of caster sugar
  • 4 egg whites, large
  • 1/2 tsp white wine vinegar
  • 1/2 tsp vanilla extract
  • 1 tsp cornflour
2
Heat the milk to the gentlest of simmers in a large saucepan and spoon little heaps of meringue carefully into the simmering milk. Aim for 3 little meringues per person. Poach the clouds for 2 minutes, then gently flip them over and poach for another 2 minutes before removing with a slotted spoon. Set aside to cool, then refrigerate until needed
  • 320ml of whole milk
3
Now for the custard sea! Scrape the vanilla seeds into the milk and follow with the pod, then bring the milk back to a decent simmer. In a bowl whisk the yolks and the sugar together until pale, then add the hot milk to the yolks a little at a time, whisking continuously. Transfer the mixture back to the pan and place over a medium heat
  • 4 egg yolks
  • 1/2 vanilla pod
  • 70g of caster sugar
4
Keep stirring the custard, making sure that you get right into the corners of the pan. It is crucial not to let it get too hot – bubbling will curdle the custard, a disaster for your seascape. It is cooked when a finger dragged through the back of the spoon will leave a channel. At this stage immediately transfer to a bowl, lay cling film over the surface, leave to cool, then refrigerate until needed
5
Serve each bowl as an archipelago of three islands in a shallow sea
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