Single Vanilla Floating Islands

Name: Single Vanilla Floating Islands
Total time: 60 min
Yield: 1 portions
Cuisine: French
Ingredients: 1 egg Chicken eggs One whole medium egg without shell, separated; use both yolk and white; 0.5 cup Milk Whole milk, used for poaching and then custard; retain; 20 g Sugar 12 g meringue, 8 g custard; fine caster sugar; 0.5 ml Vanilla Extract

Two small softly poached meringue islands on vanilla creme anglaise, made from one separated egg and served together as one modest French dessert.

Ingredients

1 egg

Chicken eggs

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0.5 cup

Milk

20 g

Sugar

0.5 ml

Vanilla Extract

Steps

Separate the whole egg. Whisk the white in a clean grease-free bowl to soft peaks, then gradually whisk in 12 g sugar until firm and glossy. Put all the milk and vanilla in a very small 10-12 cm saucepan and heat until steaming, about 80 °C, without boiling.

6 min2

Simmer

Use two tablespoons to shape all the meringue into two small oval islands. Gently place both in the hot milk. Poach over very low heat for 3 minutes on each side, turning carefully, until set and springy with a centre temperature of 71 °C. Do not let the milk boil. Lift the islands onto a small plate, let drips run back into the pan and retain all the milk for the custard.

5 min3

Simmer

Whisk the reserved yolk with the remaining 8 g sugar. Gradually whisk in the hot poaching milk, then return everything to the saucepan. Stir constantly over low heat for 3-5 minutes until the custard lightly coats a spoon and reaches 82-84 °C; do not boil. Pour all the custard into one shallow dessert bowl.

40 min4

Cool the custard and meringues for 10 minutes, then refrigerate both for 30 minutes. Carefully set both meringue islands on the chilled vanilla custard and serve the entire bowl as one portion. The custard stays pourable and the islands stay distinct; caramel, nuts and fruit sauces are not included.