Rosewater Floating Islands with Framboise Custard and Fresh Raspberries Recipe

Method

• In a small saucepan, heat the cornflour, water and rosewater over a medium heat, stirring until it forms a thick opaque paste similar to glue. Whisk the egg whites to stiff peaks in a large bowl then gradually add the caster sugar until the meringue is stiff and glossy. Whisk the cornflour paste into the meringue.

• Heat the milk with 225ml (8fl oz) water in a medium saucepan so there is a lot of steam coming off the pan but no movement in the liquid. Using two dessert spoons scoop a dollop of the meringue and shape it into a large oval. Poach the meringue scoop in the liquid for 2 minutes until firm to the touch and then gently turn over to poach for a further 2 minutes. The meringues swell in size so leave enough space in between them in the pan. With a slotted spoon, lift the poached ‘islands’ out and drain on absorbent paper as you continue to poach the remaining meringue in the same way.

• In a small pan heat the milk for the custard until just steaming then remove from the heat and allow to cool. In a larger pan, mix the sugar and egg yolk until frothy then trickle a little of the warm milk onto the egg and mix. On a low to medium heat, gently pour the milk onto the egg stirring until the custard begins to thicken and coats the back of the spoon.

• Strain the custard through a sieve, stir in the Framboise and spoon into shallow bowls or glasses. Float the rosewater ‘islands’ on top and serve immediately, scattered with fresh raspberries and flaked almonds.