Chocolate Floating Islands

Cook Time 1 hour plus chilling

Servings 4

Ingredients

800ml milk

2 vanilla pods, split and scraped

8 egg yolks

70g caster sugar

2 tbsp cocoa powder

1 tsp cornflour

30g hazelnuts, toasted and chopped

Meringues

4 egg whites

½ tsp cream of tartar or lemon juice

110g caster sugar

Method

For the meringue, place the egg whites and cream of tartar in a clean bowl and, using an electric mixer, whisk on medium speed until frothy. Now, little by little sprinkle in the sugar. Keep whisking for 4 - 5 minutes until the meringue is smooth and glossy and stiff peaks form.

Heat the milk and vanilla pod and seeds in a large, deep pan. Bring just to the boil, then turn down the heat to low.

Line a tray with a clean tea towel. Using two dessert spoons, shape the meringue into four large (about ¾ cup of meringue per island) or eight small quenelles – they do not have to be perfect – and gently lower into the hot milk in the pan. Poach for 3 - 4 minutes, then carefully turn over and poach on the other side for 4 minutes until springy to the touch. Remove the poached meringue islands with a slotted spoon, place on the lined tray and cool to room temperature. Lightly cover with plastic wrap and transfer to the fridge. Reserve the hot milk.

Whisk the egg yolks, sugar, cocoa powder and cornflour in a large bowl until thick and pale. Pour in the hot milk, gently whisk to combine. Pour back into the pot and cook over a medium heat stirring constantly with a wooden spoon until the custard’s consistency is like thick cream. Chill until cold.

Pour the chocolate crème anglaise into decorative individual glass bowls. Carefully arrange the poached meringues in the crème anglaise and decorate with a sprinkling of hazelnuts.