Île Flottante Exotique Recipe

Prepare egg whites

Bring egg whites to room temperature (about 20–30 minutes out of the fridge). Preheat oven to 120°C (250°F).

In a clean, grease-free mixing bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add 2 tbs sugar in three additions while continuing to whisk to soft peaks, then add vanilla and whisk to stiff, glossy peaks.

Using two spoons or a piping bag fitted with a large round tip, form 6 oval quenelles or mounds (for 4 servings, about 1.5–2 tablespoons of meringue each) on a parchment-lined baking tray, spacing them apart.

Bake the meringues in the preheated oven for 25–30 minutes to dry them through but keep them soft inside. Alternatively, poach the meringues: bring a wide shallow pan of simmering water to a gentle simmer and poach meringue quenelles 1–2 minutes per side until set. If baked, optionally brush lightly with melted butter and briefly brown under a hot broiler (grill) for 20–30 seconds to give a slight caramelized color. Cool on the tray.

In a heavy-bottomed saucepan, combine 120 g sugar and 30 ml water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns an amber caramel, about 6–8 minutes. Watch carefully to avoid burning.

Remove the pan from heat. Carefully and gradually whisk in 120 ml passion fruit purée (mixture will bubble vigorously). Once bubbling subsides, whisk in cold cubed butter 30 g until smooth.

Stir in 60 ml heavy cream and a pinch of sea salt. If the caramel seizes, return to low heat and whisk until smooth. Allow the passion caramel to cool to warm (not hot) before plating; it will thicken as it cools.

In a medium saucepan, combine 300 ml whole milk, 150 ml coconut milk and the split vanilla pod (scrape seeds into the liquids and add the pod). Heat over medium heat until the mixture is hot and just below simmering (do not boil). Remove from heat and let infuse 10 minutes; if using vanilla extract, add it after heating.

Meanwhile, in a bowl whisk together 4 egg yolks, 50 g sugar and 1 tsp cornstarch until pale and slightly thickened.

Remove the vanilla pod from the infused milk. Very slowly temper the hot milks into the yolk mixture by adding a ladleful at a time while whisking constantly to avoid curdling. Once tempered, return the combined mixture to the saucepan.

Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 5–8 minutes). Do not let it boil. Remove from heat, stir in a pinch of salt, then strain through a fine sieve into a bowl to ensure smoothness. Cover with plastic touching the surface to prevent a skin and chill slightly; serve warm or at room temperature.

Warm the passion caramel slightly if chilled so it is pourable but not hot.

Pour a shallow pool (about 2–3 tbsp) of coconut anglaise into each serving bowl or plate.

Place one or two meringue islands on top of the anglaise in each bowl (depending on size, 1–2 per serving).

Spoon or drizzle 1–2 tablespoons of passion caramel over each meringue and around the plate so it mixes with the anglaise.

Spoon fresh passion fruit pulp over the caramel for texture and brightness (about 1/2 fruit per serving). Sprinkle toasted shredded coconut over the top and finish with micro mint leaves if using.

Serve immediately so the meringue stays airy. If prepared ahead, keep anglaise chilled and assemble just before serving; warm caramel lightly and bring meringues to room temperature before plating.