Floating Island

• Refrigerated

  • 4 Egg whites
  • 4 Egg yolks

• Baking & Spices

  • 200 g Castor sugar
  • 1 tbsp Cornflour
  • 1 For caramel
  • 1/2 Vanilla pod

• Oils & Vinegars

  • 1 shot Vegetable oil

• Nuts & Seeds

  • 1 handful Sugar coated almonds

• Dairy

  • 500 g Yoghurt, Natural

• Other

  • 2 shots Limoncello

Found on sortedfood.com

Description

Directions

• Separate the eggs and place the yolks in a pan with the yoghurt, corn flour, 100g of sugar vanilla seeds, scraped from their pod then whisk together well. Heat over a medium heat until the mix thickens slightly, then strain through a fine sieve and set aside to cool. Stir in the Limoncello.
• Heat another small pan and chuck in the sugar with a splash of water. Heat the sugar until the water evaporates and it turns a deep amber, but don’t stir it, simply shake the pan occasionally.
• Grab a tablespoon and a small smooth bottomed bowl. Grease the outside of the bowl with vegetable oil lightly.
• Drizzle the molten sugar over the bowl in a crosshatch to form the 'cage'… be careful you don’t get any on your fingers as it’ll burn. Allow it to set for a few minutes before very carefully lifting it away from the bowl. set aside the sugar cage for later and repeat with more bowls.
• Whisk the egg whites in a clean bowl until they reach soft peaks. Add the caster sugar gradually, continuing to whisk the whites to stiff peaks.
• Pour 1/2cm of water into a wide, microwave safe bowl. Use two large spoons to form an egg shaped meringue. Place the meringue onto the water, then add another, leaving space between them.
• Microwave on high for 30 seconds. Scoop the meringues out and repeat with the remaining meringue mix.
• Pour some of the custard into a wide, shallow bowl. Place a meringue onto the custard. Place the sugared almonds around the plates, then cover everything with the sugar cages before serving. Serves 4