Traditional Floating Island Recipe

How to make it

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• Crème Anglaise
• -Boil the milk with half of the sugar and the vanilla bean (previously cut in half lengthwise and seeds scraped into the cream).
• -Separately, whisk the yolks and the remaining half of sugar rigorously in a mixing bowl.
• This will allow the yolk not to become too grainy and blend well with the cream.
• -Once the cream is boiling, whisk 1 cup of the cream with the yolks, then pour the yolk mix back in the cream.
• -Finish cooking on low heat, stirring constantly with a wooden spoon until it thickens.
• You will know it is ready when you pass your finger on the back of the spoon and the mark remains.
• -Remove the vanilla bean and place in the fridge.
• Meringue
• -Line cookie sheet with parchment paper. Spray with cooking spray.
• -In a Kitchen Aid mixer, or using a hand electric whisk, mix the egg whites until they start to get a bit firm.
• Add the sugar and continue whisking until very firm.
• -Fill a pastry bag with meringue.
• Mold into four-inch circles on parchment paper.
• Place in the fridge.
• -In a large pot, boil water with a few drops of white vinegar.
• -Then very carefully remove each meringue from the paper and place on surface of simmering water.
• -Poach this way for 5 minutes then flip and repeat procedure.
• -Remove with a spider or flat skimmer, situate on wax paper or parchment paper, and place back in the fridge.
• Caramel
• -In a pan, melt sugar with water and cook until golden brown.
• -Turn off the heat and let cool down for a minute or two.
• -Prepare a tray with parchment paper, spray with cooking spray.
• -Using a fork, dip in the caramel and drizzle circle-wise on the paper.
• Make a few extra of those in case they break.
• Let cool down in a dry place.
• Plating
• In a bowl, pour enough (cold) crème anglaise to cover the bottom, place one meringue in the middle, then stick one caramel lace on top of it.