Fun to serve for a group and a wonderful feast for the eyes and palate! The meringue island, garnished with raspberries and caramelized almond sliver clusters, floats in crème anglaise.
Directions
- Crème Anglaise: Heat the milk and cream with the piece of vanilla bean just to a simmer. Remove from heat.
- Whisk the egg yolks and sugar together.
- Whisk the hot milk into the egg yolk mixture.
- Return the custard mixture to the saucepan and stir over low heat until it thickens. Do not let it boil, to avoid making scrambled eggs. Remove the vanilla bean.
- Cool and bring to room temperature, or cover and chill. Can be made in advance.
- Floating Island: Beat the egg whites with the sugar until stiff.
- Place into a soufflé dish.
- Microwave for 2–3 minutes, until set.
- Invert into a serving bowl of crème anglaise.
- Slivered Almond Clusters: Heat the confectioners' sugar in a saucepan on medium heat until the sugar caramelizes to an amber color.
- Mix in the slivered almonds, coating well.
- Separate into clusters and let cool.
- Garnish the floating island with the raspberries and place the almond clusters on the sides and top. Serve.
