- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 30 minutes
- Effort: medium
For the crème anglaise
- 500 ml milk
- 1 vanilla pod, split
- 6 egg yolks
- 120 g caster sugar
For the floating islands
- 100 g granulated sugar, or to taste
- 500 g strawberries, washed and stems removed
- 6 egg whites
- 640 g caster sugar
1. For the crème anglaise: Bring the milk to the boil with the vanilla pod. Remove the pan from the heat, cover and leave to infuse for 10 minutes.
2. Beat the egg yolks with the sugar until thick and creamy. Bring the milk back to the boil and pour onto the yolk mixture, whisking continuously. Pour the mixture back into the saucepan and cook over a low heat, stirring continuously with a spatula until it thickens slightly. Chill in the fridge until needed.
3. For the floating islands: Put the strawberries in a saucepan, sprinkle with the granulated sugar and bring to the boil. Immediately take off the heat, cover and leave to cool.
4. Place a large saucepan of water on a medium-high heat with 50g of the caster sugar and bring to the boil.
5. In separate heavy-based pan, heat 250g caster sugar on a low heat until it becomes liquid and golden to create a caramel.
6. In a large bowl, beat the egg whites with a whisk until frothy then add 340g caster sugar and continue to whisk until firm and smooth.
7. Using a big kitchen spoon dipped in cold water, scoop out a big island of meringue and plunge the spoon into the saucepan of simmering sweetened water. The island should come off the spoon and poach in the liquid. Flip the island after 3-4 minutes.
8. Once cooked, gently take the islands out of the liquid with a slotted spoon. Place on a rack to cool and drain. Repeat until all the egg white is used. When cold, pour the freshly made caramel over the floating islands.
9. To serve, place some strawberry compote in each bowl, followed by crème anglaise and finally the caramel-coated floating islands.
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