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1
In a saucepan, bring the milk to a boil with the vanilla bean.
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2
Let sit 15 minutes to infuse.
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3
Whisk yolks with 1 cup of the sugar then temper with hot milk.
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4
Return to the heat and cook gently to thicken.
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5
Strain and place over ice water and stir to cool and thicken.
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6
Chill.
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7
Simmer 2 quarts of water in a large frying pan but do not boil.
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8
Meanwhile, beat the whites until stiff but not dry.
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9
Gradually add the remaining 3/4-cup of sugar and continue beating until glossy, about 30 more seconds.
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10
Place a large sheet pan next to the water, lined with waxed paper dampened slightly.
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11
Using a large star tip or 2 dessert spoons or an ice cream scoop, squeeze out rosettes onto the paper.
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12
Using a spatula, lift the rosettes off the paper 1 at time and slide them into the simmering water.
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13
Poach for 7 minutes on the bottom then turn over for 3 minutes, not allowing them to touch while poaching.
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14
Drain on a dish towel.
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15
Remove to a sheet pan and chill.
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16
Crystallized Rose Petals: Whisk water and egg white in medium-sized mixing bowl.
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17
Dip rose petals into mixture and stick to inside rim of bowl to drain.
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18
Dip both sides of drained petals in sugar and place on a sheet pan with parchment paper.
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19
Let dry for 4 hours in a warm place.
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20
Serve floating islands in a bowl of the vanilla sauce, garnished with rose petals.
