3 Ingredient French Floating Island

1. 1

   Bring 350 ml of milk to boil with a bit of vanilla paste

2. 2

   Meanwhile separate the egg white and yolk in two different bowl

3. 3

   Pour the warm milk onto the egg yolk mixture and stir vigorously to avoid the egg yolk to cook and form lumps

4. 4

   Return under medium heat and stir until the custard get thicker

5. 5

   Put aside and refrigerate 3 hours before serving

6. 6

   Prepare the meringue. Use an electric mixer and whisk the white eggs for 30 seconds on medium speed

7. 7

   After 30 seconds add 40 g of sugar and keep whisking on high speed for 2 minutes and 30 seconds.When it forms a stiff peak the meringue is ready to be poached.

8. 8

   Boil 300 ml of milk and reduce heat

9. 9

   Form balls of meringue using 2 spoons and throw them onto the warm milk.

10. 10

    Cook 1 minute on each side

11. 11

    Put on a plate and refrigerate 3 hours before serving.

12. 12

    Serve the poached meringue onto the light custard

13. 13

    Optionnal: add fresh raspberry and sliced almond on the top

* Per serving · 4 servings · Values may vary.

No additional tips available.