Floating Island

Ingredients:

French meringue ingredients:

• 300 g egg white
• 450 g sugar

Ingredients for the crème anglaise:

• 800 g milk
• 200 g cream
• 200 g sugar
• Vanilla powder
• 15 egg yolks

Preparation:

1. Leave the egg whites to cool for a while outside the fridge so that they whip better.
2. Put on the butterfly accessory.
3. Whip the egg whites until stiff on speed 4, 6 minutes.
4. When about 4 minutes have passed and the egg whites are almost whipped – while continuing to whisk – gradually add the sugar through the nozzle.
5. Beat until the meringue is thick.
6. Line a square plastic mould with cling film. Fill it with 1/3 of the meringue and cover it, also with cling film.
7. Cook the batter on medium power (800 W) in the microwave for about three minutes (until the egg whites have set and the meringue is compact).
8. Repeat with the rest of the meringue.
9. Let the meringue cool to room temperature.

Preparation of the crème anglaise:

1. Put on the blade guard.
2. Mix the egg yolks with the sugar on speed 2, 1 minute.
3. Stir in the milk with the cream and vanilla powder.
4. Heat on speed 4, 90 degrees for 9 minutes.
5. Strain the cream through the inner basket, taking care not to burn yourself. Cover the surface with cling film so that a film does not form on top. Leave to cool.
6. Assemble the dish:
7. Cut the meringue into large cubes and serve on a base of crème anglaise.