Name: Floating islands
Yield: 8 servings
Cuisine: Bake
Ingredients: 8.00 eggs white; 375.00 ml castor sugar; 800.00 ml milk; 8.00 eggs just the yolks; 75.00 ml castor sugar; 5.00 ml vanilla essence; 250.00 ml castor sugar; 100.00 ml water

Recipe Disclaimer

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Ingredients (8)

MERINGUE

8.00	eggs — white
375.00 ml	castor sugar

CRÈME ANGLAISE

800.00 ml	milk
8.00	eggs — just the yolks
75.00 ml	castor sugar
5.00 ml	vanilla — essence

PRALINE

250.00 ml	castor sugar
100.00 ml	water

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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.