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Clare Latimer's recipe for
Floating islands
Floating islands
All the recent flooding reminded of this delicious pudding that is so often forgotten. As it is summer (although some days that is hard to remember), I have added some fresh raspberries as you can never have too many of them at this time of year.
One good tip is that when you weigh out the golden syrup, put the tin on the scales and deduct the amount of syrup you need rather than spooning it into the scale holder.
It is much less sticky this way. The same goes for many other things such as honey and cocoa powder.
Ingredients
Serves 6
8 eggs, separated
350g caster sugar
1.2 litres milk
Vanilla essence.
For the caramel sauce:
125g golden syrup
125g soft brown sugar
50g butter
3 tbsp milk
Garnish:
1 large punnet fresh raspberries
2 tbsp flaked almonds, browned.
Method
To make the islands, whisk the egg whites until stiff, then whisk in 225g caster sugar. Heat the milk in a large saucepan. When near boiling point, reduce the heat to low and spoon in two large dollops of raw meringue. Baste with the milk for about three minutes, remove each island with a slotted spoon, and then place on a tray. Repeat, cooking the other four meringues.
To make the custard, whisk the egg yolks and the remaining caster sugar in a bowl until thick. Bring the milk back to the boil, pour over the egg yolk mixture, and then add the vanilla essence. Pour back into the saucepan and, being careful not to let it boil, stir continuously over a low heat until the custard thickens. When it coats the back of a spoon, remove from the heat, cool slightly, then place a layer of clingfilm over the top to prevent a skin forming. Allow to chill.
To make the caramel sauce, put the syrup, brown sugar and butter into a saucepan. Heat gently to dissolve. Add the milk and boil gently for one minute.
To serve, divide the custard between six bowls. Place a meringue island in each bowl, and then pour warm caramel in zigzags over the custard and meringues. Place the raspberries neatly in the custard round the islands and sprinkle with the browned, flaked almonds.
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