Floating Island Meringues with Vanilla & Praline Custard
Floating island meringues is a delicious French dessert consisting of meringue sat on creme anglaise. Add yoghurt to the creme anglaise for a creamier take on this dish.
For the poaching liquid:
75g caster sugar
2 strips orange zest
3 cardamom pods
For the meringues:
5 egg whites
200g golden caster sugar
For the custard:
175g FAGE Total
175g ready to serve custard
1 tsp vanilla extract
2 tbsp chocolate spread
Chopped pecan nuts, for garnish
- To make the poaching mixture, mix all of the ingredients together in a shallow frying pan and bring to a simmer.
- Place the egg whites, half the sugar and salt into a mixing bowl and whisk to stiff peaks. Add the remainder of the sugar slowly whilst still whisking continously.
Using 2 large spoons shape the meringues and drop in the poaching liquid. Cook for about 10 minutes until the tops are set.
- Mix the custard, yoghurt, vanilla and chocolate spread together and divide into serving bowls. Float on the poached meringues and garnish with chopped pecans.