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Floating islands

Monday - February 18, 2019 11:12 am , Category : RECIPES

Ingredient:
Butter, for greasing
3 eggs, separated
30 g (1 oz) vanilla sugar
1 tsp cornflour
600 ml (1 pint) milk
175 g (6 oz) caster sugar
30 g (1 oz) flaked almonds, toasted

Method:
Butter four individual serving dishes. Line a baking tray with a sheet of baking parchment.

In a large bowl, mix together the egg yolks, vanilla sugar, and cornflour. In a heavy saucepan, bring the milk to a boil. Add the boiling milk to the egg-yolk mixture, stirring constantly, then pour the mixture back into the pan.

Return to the heat and cook gently, stirring constantly, until the froth disappears and the custard is thickened. Pour the custard into the buttered dishes, and leave to cool.

Whisk the egg whites until stiff but not dry. Add the caster sugar, 1 tsp at a time, and continue to whisk until all the sugar has been incorporated and mixture is stiff and glossy.

Shape the meringue into eight ovals by scooping it up between 2 tablespoons. Place the ovals on the baking tray.

Cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 20 minutes until the meringues are set and no longer sticky. Leave to cool, then arrange on top of the custard. Sprinkle with almonds before serving.

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