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    Iles Flottantes

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    Iles Flottantes

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 1.25 litres Whole milk
    • 2 Vanilla pods
    • 4 Eggs, separated
    • A pinch of salt
    • 165g Caster sugar
    • 110g Granulated sugar


    1. Pour the milk into a saucepan. Split the vanilla pods with a small, sharp knife; scrape out the seeds and add seeds and pods to the milk. Bring to a bare simmer; remove from the heat to infuse as you make the meringue
    2. For the meringue, whisk three egg whites with the salt until thick and foamy. Then, 1 spoonful at a time, add 120g caster sugar, beating until the mixture is very thick and glossy.
    3. In a wide, shallow pan, bring the vanilla milk back to a bare simmer. Gently lower six scoops of meringue into the milk. Poach for 4 minutes; carefully turn over and poach for a further 4 minutes. Using a slotted spoon, gently lift the islands onto a plate lined with a clean tea towel to drain. Strain the milk into a clean pan.
    4. For the custard, warm 500ml vanilla milk. Then, in a large bowl, whisk 4 egg yolks with the remaining 45g caster sugar. Pour in the hot vanilla milk, whisking constantly. Sieve this mix into another pan. Stir over a medium-low heat until it is thick enough to coat the back of a spoon. Leave to cool, then chill.
    5. To make the caramel, put the granulated sugar in a small, heavy-bottomed saucepan with 3 tbsp water. Bring to a simmer, then remove from the heat and swirl the pan until the sugar has dissolved and the liquid is clear. Return to a medium-high heat; bring to a rolling boil, swirling the pan occasionally until the syrup is a caramel colour.
    6. To serve, spoon some custard onto each plate, top with a poached meringue and drizzle with caramel.

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