Floating Islands
Poached meringue on Crème Anglaise with Almond Praline
This recipe from Rachel Khoo looked so easy, so I had to try it when my neighbours came for dinner! It was my first time poaching meringues, and I obviously need more practise, though it was easy enough. Every thing was easy! And my husband (the litmus test) told me that it was restaurant level!
Preparation time: 45 minutes, resting time: 4 hours, cooking time: 30 minutes
For Almond Praline
75 g sugar
25 ml water
50 g slivered almonds
- Line a baking tray with baking paper. Put the sugar and water into a large pan, heat gently until the sugar dissolves, then increase the heat to high.
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When the mixture starts to bubble, add the almonds and stir continuously for 5 minutes to prevent them from sticking to the bottom of the pan and burning.
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Once the sugar and nuts have become a dark golden caramel colour, pour on the prepared tray and spread as thinly as possible with a palette knife (be quick as it sets pretty fast). Leave to cool.
For Crème Anglaise
4 egg yolks
80 g sugar
1 vanilla pod
500 ml milk
- Mix the egg yolks and sugar together in a bowl. Split the vanilla pod in half lengthways and scrape out the grains. Place the pod and grains in a pan with the milk and bring to boil. Remove the pod, then pour a little of the hot milk onto the egg yolks and sugar, whisking continuously.
- Gradually whisk in the rest of the milk, the 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 5 minutes, it will begin to thicken slightly and become the consistency of single cream (it will thicken more when it cols down).
- Transfer to a bowl and chill in the fridge for at least 4 hours.
For the Islands
2 egg whites (60 g)
45 g icing sugar, sifted if lumpy
a couple of drops of lemon juice
a pinch of salt
- Put half of 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.
- Gently drop 6 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 on a sheet of baking paper until needed.
(If you prefer you can cook the islands in the microwave. Spoon 6 small heaps onto a plate, leaving at least 2 cm between each one, and microwave on medium-high for 30-60 seconds.
Assemble Floating Islands
- Pour a ladleful of Crème Anglaise into each of 6 glasses and gently place a meringue in the centre.
- Snap the praline into small pieces and sprinkle on top.
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