Michel Roux's Floating Islands with Raspberry Compote
Dessertsmeringue

Michel Roux's Floating Islands with Raspberry Compote

A family favourite and a real French classic, this is a perfect summer dessert served with seasonal fruit.

  • Prep Time: 20
  • Cooking Time: 10
  • 6 people

Ingredients

  • 500g raspberries
  • 100g sugar, or to taste
  • 500ml milk
  • 1 vanilla pod, split
  • 6 free-range egg yolks
  • 120g caster sugar
  • 6 free-range egg whites
  • 150g caster sugar, plus 2 tbsp
  • 200g caster sugar

Method

  1. To make the compote, tip the berries into a pan and sprinkle with sugar to taste. Add a little water and simmer until the berries are tender.
  2. To make the crème anglaise, bring the milk to the boil with the vanilla pod. Take the pan off the heat, cover and leave to infuse for 10 minutes. Beat the egg yolks with the sugar until thick and creamy. Bring the milk back to the boil and pour it on to the egg yolk mixture, whisking continuously. Pour the mixture back into the pan and cook over a low heat, stirring continuously with a spatula, until the custard thickens slightly. It must not boil at this stage, or it will scramble
  3. For the meringue, beat the egg whites with a whisk until frothy, then add the 150g of caster sugar. Continue to whisk until the meringue is firm and smooth.
  4. Bring a large pan of water, sweetened with the 2 tablespoons of caster sugar, to simmering point. Using a big kitchen spoon dipped in cold water, scoop out a big island of meringue and plunge the spoon into the simmering water. The island will come off the spoon. Leave it to poach, flipping it over after 3–4 minutes to cook on the other side. Once cooked, gently take the island out of the liquid with a slotted spoon and place it on a rack to cool and drain. Continue until all the mixture is used.
  5. To make the caramel, heat the 200g of caster sugar in a heavy-based pan until liquid and golden. To serve, place some compote in each bowl, followed by some crème anglaise, then a meringue island. Drizzle over the caramel and serve at once.

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