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Floating Islands in Cardamom Cream

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.

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  • 3 egg whites

  • 85g caster sugar

  • 160ml single cream

  • 2tsp honey

  • ½tsp ground cardamom


  • 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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