Floating Islands (One-Egg Michelin Star Dessert)

Method

1. 01

   Split the vanilla bean, scrape out the seeds, and add both the seeds and the pods to a saucepan with the milk and heavy cream. Set aside without heat while you prepare the meringue.

   

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2. 02

   In a clean bowl, whisk the egg white with a tiny pinch of salt until foamy. Gradually whisk in sugar, adding it in small additions, until the meringue reaches stiff, glossy, and supple peaks.

   

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3. 03

   Bring the milk and cream mixture to a bare simmer over medium-high heat, then reduce to the lowest setting. Using two spoons, shape the meringue into two large ovals and place them in the liquid. Cover and poach for 12 minutes without touching them. Once cooked, transfer the meringues to a rack to cool and deflate slightly.

   

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4. 04

   To make the Crème Anglaise, add sugar to the poaching liquid. Temper the reserved egg yolk by whisking in a few spoonfuls of the hot liquid, then stir the yolk back into the saucepan. Cook over medium-low heat, whisking constantly, for 3–4 minutes until thickened. Strain the sauce into a bowl and refrigerate for at least 20 minutes.

   

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5. 05

   For the optional sugar cage, melt white sugar in a dry pan over medium heat until it becomes a clear caramel liquid. Drizzle the caramel over the back of an oiled ladle to form a design. Let cool for 10 seconds, then gently slide it off and shape if necessary.

   

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6. 06

   To serve, pour a generous amount of the chilled vanilla custard onto a plate. Place a poached meringue 'island' in the center, top with the sugar cage, and garnish with fresh raspberries.

   

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