Meringue with Cream and Praline (French Îles Flottantes)

A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar, and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked. There is some confusion about the name. In French cuisine, the terms oeufs à la neige ("eggs in snow") and île flottante (floating island) are sometimes used interchangeably; the latter is the source of the English name. The difference between the two dishes is that île flottante is often one large meringue cooked in a bain-marie in the oven, and may contain additional flavouring, while oeufs à la neige consists of smaller scoops of meringue poached in liquid on the stove. Make the crème anglaise in advance to save time, and have fun with your own choice of flavourings.

Crème Anglaise:
4 eggs yolks
3 oz sugar (80 g)
1 vanilla pod, seeds scraped out
18 oz milk (500 mL)
½ tsp ground long pepper or black pepper, freshly ground

Praline:
3 oz sugar (75 g)
2 oz slivered almonds (50 g)

Meringue Islands:
2 eggs, whites only (2¼ oz, 60 g)
1¾ oz confectioners’ sugar, sifted if lumpy (45 g)
2-3 drops lemon juice, freshly squeezed
pinch sea salt

To make the crème anglaise, mix the egg yolks and sugar together in a bowl.

Place the vanilla pod and seeds in a pan with the milk and pepper and bring to a boil.

Remove the pod (you can rinse and dry it and use for vanilla sugar). Then pour a little of the hot milk onto the egg yolk mixture, whisking continuously.

Gradually whisk in the rest of the milk, then pour the mix into a clean pan, set over a gentle heat and whisk constantly. Do not let the custard simmer at any point or it will split.

After five minutes it will begin to thicken slightly and become the consistency of single cream (it will thicken more when it cools down).

Transfer to a bowl and chill in the fridge for at least four hours.

Meanwhile, to make the praline, line a baking tray with baking paper.

Put the sugar and 1 oz (25 mL) water into a large pan, heat gently until the sugar dissolves, then increase the heat to high.

When the mixture starts to bubble, add the almonds and continue to cook for five minutes, stirring continuously to prevent the almonds sticking to the bottom of the pan and burning.

Once the sugar and nuts have become a dark golden-brown caramel colour, pour onto the prepared tray and spread as thinly as possible with a palette knife (be quick as it sets fast). Set aside to cool.

To make the meringue islands, put half the egg whites into a clean glass or metal bowl.

Add the sugar, lemon juice and salt and whisk until snow white.

Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.

Gently drop six spoonfuls of meringue into a large pot of simmering water and simmer for a few minutes or until they are slightly puffed up and just set. Remove with a slotted spoon and place onto a sheet of baking paper until needed.

To assemble, pour a ladleful of crème anglaise into each of six glasses and gently place a meringue in the centre. Snap the praline into small pieces and sprinkle on top.