Traditionally, the egg whites are poached in the milk that will be used to make the crème anglaise, or baked in ramekins in a bain-marie, but the modern way now is to use the microwave. It’s so fast and easy – just brilliant!
Ingredients
- 400 g crème anglaise
- 50 g flaked almonds
For the French Meringue
- 2 egg whites (80 g)
- 50 g caster sugar
- 1 tablespoon vegetable or olive oil
For the Caramel
- 125 g caster sugar
- 40 ml water
How to Make It
- Make the crème anglaise.
- Put the flaked almonds on a baking tray and toast them in the oven for 10 minutes at 150°C/300°F/Gas Mark 2. Stir them after 5 minutes.
- Make a French meringue by whisking the egg whites to a soft peak and gradually incorporate the caster sugar. Carry on whisking until stiff peaks form.
- Oil 2 plates and shape the French meringue into egg forms using 2 tablespoons. Make 12 portions (6 on each plate). Cook them for 30 seconds in the microwave at maximum power (900 W) and cool at room temperature.
- Fill a large serving bowl or 6 individual dishes with the crème anglaise and place the cooked egg whites on the top.
- Make a caramel (not too dark) and spoon it over the top of the floating islands. Sprinkle with toasted flaked almonds just before serving.
