Îles Flottantes Recipe
vanilla crème anglaise, poached meringue, raspberry sauce, ruby chocolate
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Ingredients
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Crème Anglaise
Poached Meringue
Raspberry Sauce
Garnish
Method
Crème Anglaise
- 1
Prepare the Crème Anglaise
In a saucepan, combine milk, heavy cream, and the seeds from the vanilla bean. Heat over medium heat until steaming, but do not boil. In a bowl, whisk together egg yolks and sugar until pale. Gradually whisk in the hot milk mixture. Return to the saucepan and cook over low heat, stirring constantly, until thickened. Strain and cool.
Poached Meringue
- 2
Make the Meringue
In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar, continuing to whip until stiff peaks form. In a saucepan, bring water to a gentle simmer. Using a spoon, drop meringue mixture into the water, poaching for about 2-3 minutes on each side until set. Remove and drain on a paper towel.
Raspberry Sauce
- 3
Prepare the Raspberry Sauce
In a blender, combine fresh raspberries, sugar, and lemon juice. Blend until smooth, then strain to remove seeds. Set aside.
Assembly
- 4
Assemble the Îles Flottantes
In serving bowls, pour a generous amount of crème anglaise. Top with poached meringue, drizzle with raspberry sauce, and garnish with shavings of ruby chocolate.
