Floating Island Dessert, a scrumptious recipe of poached meringues floating over crème anglaise, a smooth and silky cream made with milk, egg yolks, sugar and vanilla. It's a very easy treat to make, and quick too. Serve it chilled from the fridge, and it's one exquisitive dessert you'll have again and again.
Separate the egg yolks from the egg whites.
In a bowl, beat together the egg yolks with the 60 grams of sugar and one teaspoon of vanilla extract until you get a pale yellow colour and a thicker smooth paste. Set aside.
In a separate bowl, beat the egg whites until you get soft peaks, then add the 60 grams of sugar and beat again until you get stiff peaks, a meringue-like consistency.
Bring the milk to the boil, add the vanilla extract, and add one tablespoon of meringue, and poach on both sides for about 1-2 minutes.
Make sure you poach the meringues in batches, so the pan is not overcrowded.
Remove the meringues from the milk, and set aside.
Pour a ladleful of the hot milk over the egg yolk mixture, whisking well after each addition, until the milk is used up.
Simmer the milk and egg mixture for 2-3 minutes until the custard thickens slightly and coats the back of the spoon.
Remove from the heat, leave to cool, then top with the poached meringues.
Refrigerate for at least 2 hours before serving.