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Floating Island
Floating Island

4 cups whole milk
½ vanilla bean
4 eggs
2 tablespoons agave syrup

Pour milk into a large saucepan. Break vanilla stick and drop it into the milk. Bring milk to boil, then simmer on low heat. Meanwhile, break and separate eggs into separate bowls. Beat egg whites until stiff peaks form. Use a tablespoon to shape quenelles from the stiff egg white mixture. Place them one by one in the simmering milk, over low heat. Flip the quenelles, making sure the poaching liquid doesn’t boil or the meringues will collapse. Transfer cooked quenelles to a bowl to drain. Whisk yolks with agave until light yellow. Pour yolk mixture into the simmering milk and stir until you have an even mixture. Pour into a bowl and cool. Place meringues on top and refrigerate for an hour before serving.