Floating Island

To serve 
Preparation Time
Cooking time

You Need
Milkmaid
Milk
Egg Yolks
Lemon rind
Vanilla essence
Egg white
Castor sugar
Jam sauce :
Jam
Water
Mint leaves for decoration

: 4
: 5-10 mins
: 15 mins


: 1/4 tin
: 2 cups
: 3
: 1 tsp
: 1 tsp
: 1
: 1 tbsp

: 3 tbsp
: 3 tbsp

 


Preparation
  • Beat egg white until stiff , gradually beating in castor sugar to form a stiff and glossy meringue . Bring milk to simmer in a deep frying pan .

  • Drop tablespoonfuls of meringue in to milk . Poach gently for 2 minutes , then turn and poach for a further 2 minutes . Carefully lift meringues from milk with a slotted spoon , drain on absorbent paper , transfer to a plate and chill until needed .

  • Beat egg yolks . Add Milkmaid and lemon rind . Slowly beat in hot milk used to poach meringues . Place bowl over simmering water and cook , stirring constantly until custard begins to thicken . Remove from heat . Cool , stirring now and then . When cold , stir in essence .

  • Pour custard in to individual bowls . Top with a meringue . Chill .

  • Make jam sauce by heating together jam and water till it boils . Remove from fire and cool .

  • To serve add a swirl of jam sauce in to each bowl of custard . Decorate with a mint leaf .

Quick Tip
Ordinary table sugar can be powdered and used as a substitute for castor sugar .