Iles Flottantes (Floating Islands)

Recipe: Wayne Good | Images: Ashlee DeCaires

4 eggs, separated
½ tbsp cornflour
90g caster sugar
125ml milk
315ml cream
1 tsp vanilla essence
1 tbsp orange water
toasted flaked almonds and the zest of an orange to garnish.

Caramelised Sugar Syrup
½ cup caster sugar
½ cup water

To make the sugar syrup, place the sugar and water into a pan and place onto the hob. Stir while heating, until the sugar dissolves, until boiling.

Allow to boil until it starts to turn a light caramel colour. Set aside.

Cream the egg yolks and cornflour with a third of the caster sugar.

Place the milk, cream and vanilla essence into a pan. Place onto the hob and bring to just under the boil.

Pour the hot liquid over the egg mixture, whisking all the time. Place back onto a low heat, until the mixture thickens to the consistency of double cream. Add the orange water and set aside.

In a large bowl, whisk the egg whites with the remaining sugar until stiff.

Fill a large, wide pan with water, place onto the hob and bring to a simmer.

Put tablespoons of meringue mixture, a few at a time, into the simmering water, and gently poach for about 5 minutes, turning once.

Remove with a slotted spoon and drain on kitchen paper. Set aside to cool.

To serve, pour a little of the caramel sauce into each serving dish, topping with the custard.

Carefully top with two meringues and finally the toasted almonds and orange zest.

Serve immediately.

Share This Post