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Rick Stein Nigella Lawson Peter Evans Iron Chef
Antony Worrall Thompson

Floating Islands in Cardamom Cream

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This is a beautiful dinner party dessert and a doddle to make. Antony uses a gorgeously-fragrant cardamom cream on which to float his island.

Serves 4

Ingredients

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Method

  1. Preheat an oven to 170°C (150°C fan assisted) and grease four ramekins.
  2. Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the sugar, 1 tbsp at a time, beating until the sugar dissolves between additions.
  3. Divide egg mixture among the ramekins using a spatula and smooth the tops.   Place the dishes in large deep baking dish and pour enough boiling water into baking dish to come halfway up sides of dishes.
  4. Bake, uncovered for about 12 minutes or until floating islands have risen by about a third. Stand in the ramekins for 2 minutes.
  5. Meanwhile combine the cream, honey and cardamom in a small jug. Divide cardamom cream among serving plates, turn the floating islands onto the cream and serve.
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