🍮 Floating islands with vanilla crème anglaise
Ingredients
- 1 vanilla pod (or 2 tsp extract)
- 80 ml heavy cream
- 80 ml whole milk
- 1 large egg, at room temperature
- A tiny pinch of salt
- 4 tbsp sugar
- 1/4 cup sugar for the sugar cage
- 1/4 tsp neutral oil
- Fresh raspberries
Method
- Split the vanilla pod and scrape out the seeds. Put the cream, milk, seeds and pod in a saucepan, cover and set aside.
- Separate the egg: white into a clean bowl, yolk into a small bowl in the fridge.
- Meringue: add the tiny pinch of salt to the white and whisk until foamy. Whisk in 2 tbsp of sugar in very small additions, about 20 seconds between each, then keep whisking to stiff peaks.
- Bring the cream mixture to the barest simmer, then drop the heat to its lowest.
- With two large spoons, shape two ovals of meringue and set them on the surface. Cover and poach very gently for 12 min. Lift them out with a slotted spoon onto a rack: they deflate a little, that is fine.
- Crème anglaise: return the pan to the heat with the remaining 2 tbsp of sugar. Stir 2 to 3 tbsp of the hot liquid into the yolk to temper it, then whisk it all back into the pan. Cook over medium-low, whisking, 3 to 4 min, until it coats the back of a spoon. Strain and chill.
- Sugar cage (optional): oil the back of a ladle. Melt 1/4 cup of sugar dry in a small pan until amber. Let it cool briefly, then drizzle it in a random pattern over the back of the ladle.
- As soon as it sets enough to lift off, remove the cage — it stays pliable for a few seconds, long enough to shape it. It is very hot, take care.
- Divide the chilled custard between two rimmed plates, set an island on each, crown with the sugar cage and add a few raspberries.
- The whole surprise of this version is that: one egg, a little milk and cream, and you have a restaurant dessert.
Adapted from Food Wishes (YouTube)
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