Floating islands


Ingredients 11
Servings 8
Time

Ingredients

  • MERINGUE
  • 8
    egg whites
  • 375
    ml
    castor sugar
  • CRÈME ANGLAISE
  • 800
    ml
    milk
  • 8
    egg yolks
  • 75
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • PRALINE
  • 250
    ml
    castor sugar
  • 100
    ml
    water
 

Method

 
MERINGUE: Whisk egg whites until they form soft peaks. Add half the sugar, and continue beating for 15 seconds. Add remaining sugar and beat for a further 15 seconds. Spray a 22 x 8,5 cm ovenproof glass dish with non-stick spray. Fill with meringue mixture and bake for 20 to 30 minutes at 140 ºC. Allow to cool. CRÈME ANGLAISE: Scald milk in a double boiler. Whisk egg yolks and sugar together, add vanilla essence and gradually add to milk, whisking constantly. Gently stir until mixture coats the back of a wooden spoon. Allow to cool and chill. PRALINE: Dissolve castor sugar in water in a saucepan and bring to boil. Continue cooking until a golden caramel colour. Pour out onto a greased baking sheet. Allow to cool, then crush praline. TO ASSEMBLE: Turn out baked meringue onto a pretty platter, spoon crème anglaise around and sprinkle with praline. Serve immediately, decorated with fresh raspberries or other berry fruit.
 

Read more on: bake  |  eggs
 

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