Floating islands (Marc Fosh)

Floating islands (Marc Fosh)

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  • Serves: Up to 8 people

Floating islandsMarc Fosh's floating islands with apricot and vanilla sauce


Serves: 6-8



Method

1. To make the sauce, place all the ingredients over a gentle flame and simmer for 20 minutes.

2. Pour the ingredients into the Braun Multiquick 5’s beaker and blend using the shaft of the hand blender. Pass through a fine sieve and refrigerate until required.

3. For the floating islands, place the milk into a wide, shallow saucepan and bring to a gentle simmer.

4. Then, in a clean, grease-free bowl, whisk the egg whites using the Braun Multiquick 5’s hand blender with whisk accessory until stiff peaks form when the whisk is removed. Gradually add the sugar, whisking continuously until the mixture is thick and glossy.

5. Carefully shape 8 large spoonfuls of the egg white mixture and add to the simmering milk. Poach gently for two minutes. Remove, cool and refrigerate.

6. Pour the cool sauce into the bottom of a dessert glass and cover with two of the floating islands. Garnish with red berries.

 

Marc Fosh’s tip

A French classic, this well known dish is always a hit at a dinner party.

When looking for a final flourish to make the dish your own, be creative. Why not scatter with toasted almonds or even use a sparkler? This recipe was made using the Braun Multiquick 5 hand blender with its beaker and whisk accessory.

Ingredients

Floating islands ingredients

• 6 egg whites
• 250g sugar
• 800ml milk
• Red berries for garnish

Apricot and vanilla sauce ingredients

• 300ml water
• 100g sugar
• 250g dried apricots
• 1 vanilla pod, split

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