Floating Islands with Spun Sugar

Poached meringues floating on creamy custard, decorated with delicate spun sugar balls for a classy, dreamy vegetarian dessert.

Vegetarian Dessert French Meringue Custard

Estimated Nutrition

Calories

473.4

kcal / serving

2840.4 kcal total

Carbs

60.2g

per serving

361.2 g total

Fat

26.4g

per serving

158.4 g total

Protein

8.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Vanilla Bean Paste

100

Caster Sugar

For the crème anglaise

150

Caster Sugar

For the meringues

100

Caster Sugar

For the spun sugar

Dairy

300

Whole Milk

For the crème anglaise

300

Double Cream

For the crème anglaise

piece

Egg

Free-range, yolks only for crème anglaise

piece

Egg

Free-range, whites only for meringues

Method

Simmer 300ml milk, 300ml cream, and vanilla paste in a large lidded pan.

Whisk egg whites to stiff peaks and gradually whisk in 150g sugar until glossy.

Poach six large meringue quenelles in the liquid for 10 minutes, flipping once.

Transfer cooked meringues to a wire rack to drain.

Sieve the poaching liquid into a large jug.

Whisk 6 yolks with 100g sugar, add warm milk, and thicken in a pan.

Melt 100g sugar to a dark caramel and flick over a greased rolling pin.

Serve meringues on a pool of custard and top with spun sugar balls.