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Floating Islands

This delicious dessert is made up of raspberries, custard and meringue.



  • 1.

    Place raspberries in a pot with a little sugar and water. Cook on low heat for 10 minutes until soft. Cool slightly and blend until smooth. Put through a sieve to remove all the seeds.

  • 2.

    Bring the milk and vanilla beans to the boil.

  • 3.

    In a large bowl, whisk egg yolks and sugar until pale and creamy. Pour the hot milk over the eggs and whisk gently. Pour back into a clean pot and cook over a moderate heat, stirring with a wooden spoon until custard thickens slightly.

  • 4.

    Remove from the heat and let cool.

  • 5.

    Whisk the egg whites with an electric mixer until it begins to foam. Now, gradually add the caster sugar and beat until the meringues a white, stiff and glossy.

  • 6.

    Poach quenelles of egg whites in simmering water or milk for 3-5 minutes or until firm. Place on a clean tea towel to dry.

  • 7.

    To serve fill shallow ramekins with the custard and coulis and place an island in the middle!

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Floating Islands.


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