Floating Island Recipe

Whip the Egg Whites

In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add in granulated sugar, continuing to beat until stiff peaks form. Stir in the vanilla extract.

Bake the Meringue

Preheat the oven to 200°F (93°C). Spoon or pipe the meringue onto a lined baking sheet. Bake for 1.5 hours until dry. Turn off the oven and let the meringues cool inside.

Heat the Milk and Cream

In a saucepan, combine milk and heavy cream. Heat over medium heat until hot but not boiling.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until pale. Gradually add the hot milk mixture to the egg yolks, whisking constantly.

Thicken the Sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Stir in the ground pistachios and strain through a fine mesh sieve.

Melt the Chocolate

In a microwave or double boiler, melt the dark chocolate until smooth.

Combine Ingredients

In a bowl, mix the melted chocolate with cocoa powder and melted butter. Stir in the cornflakes until well coated.

Set the Crisp

Spread the mixture on a lined baking sheet and let it cool until set. Break into pieces.

Serve

Place a piece of meringue in a bowl, drizzle with pistachio creme anglaise, and top with cacao crisp.