Floating Island Dessert

Ingredients

• 2 cups Milk (full-fat milk is the best)
• 1/2 teaspoon Vanilla Pod (or 1 teaspoon Vanilla extract)
• 4 Egg Yolks
• 2/3 cup Granulated Sweetener of Choice (or erythritol if sugar-free)
• 4 Egg Whites
• 3 tablespoons Granulated Sweetener of Choice (or erythritol if sugar-free)
• 2 tablespoons Sliced Almonds (per serving)
• 1/4 cup Raspberries (fresh or defrost)

Instructions

1. 1

   --- Prepare the Light Vanilla Custard ---

2. 2

   Split the egg yolks and egg whites into two separate large bowls. Set aside the bowl with the egg whites for later.

3. 3

   In the egg yolk bowl, add the sugar. Using an electric mixer, beat the egg yolk and sugar for 30/45 seconds or until lighter in color and fluffy. Stop beating. Set aside at room temperature

4. 4

   In a saucepan, under medium heat, bring milk and vanilla seeds to a light boil. Remove from heat

5. 5

   Temper the egg yolk by adding 1 tablespoon of the hot milk into the egg yolk bowl. Whisk vigorously while adding to prevent the egg from cooking. Repeat this step one more time.

6. 6

   Now that the eggs are tempered, pour the egg yolk mixture back into the saucepan with the hot milk.

7. 7

   Return the saucepan under low-medium heat, stirring constantly, and gently with a wooden spoon until the custard thickened - about 6-8minutes. Be patient! It takes time. It should be creamy but liquid, cover the back of the spoon but not as thick as a pudding.

8. 8

   Remove from the heat, cool it down in a bowl at room temperature, then film the bowl with plastic wrap, making sure the wrap touches the custard (this prevents the custard from crusting in the fridge). Refrigerate for 2-3 hours to fully cool down.

9. 9

   --- Preparing and poaching the meringue ---

10. 10

    In a large saucepan, bring 1 liter of water to boil, cover, reduce to a light boil.

11. 11

    Meanwhile, beat the remaining egg whites at high speed in the other large mixing bowl. Beat for 45 seconds, or until it starts to firm up. Then, stop and add sugar.

12. 12

    Beat again at high speed until a stiff peak forms. Set aside.

13. 13

    Using a slotted spoon, scoop out some meringue mixture - about 1/4 cup, and plunge into the boiled water. Cook/poach for 30 seconds on both sides, then plunge into a bowl of cold water or set aside on a plate. Some people like to serve the meringue cold, others lukewarm, so choose your option.

14. 14

    --- Serving instructions ---

15. 15

    Split the vanilla custard into 6 serving bowls.

16. 16

    Top up with the poached meringue and decorate with a drizzle of melted chocolate, homemade caramel, sliced almonds, or raspberries.