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Before starting this Easy Floating Islands recipe, prepare the crème anglaise in advance so it has the time to cool down and store in the fridge. Place the egg whites and a pinch of salt in the stand mixer recipient.
Beat with the whisk. When foamy, add the sugar in 3 or 4 batches...
... and continue whisking...
... until stiff.
Transfer into a food tray (about 20 x 10 cm).
Spread the beaten egg whites and even the surface with a rubber spatula.
Clean the edges with a wet towel to ensure a perfectly neat result.
Place the tray in the microwave...
... and cook the egg whites for 1 minute and 30 seconds at maximum power.
This an express way to cook meringue. It should double in volume.
Remove from the microwave and leave to cool at room temperature. The egg whites will sink and return to a normal height while cooling down.
Pour the cold crème anglaise into ramekins.
Cut the meringue (at room temperature) into blocks with a dough scraper. The meringue should be easy to cut.
Using the dough scraper and rubber spatula, carefully lift a block of meringue and place it in a ramekin over the custard.
Repeat the operation with the remaining meringue blocks...
... and arrange them in ramekins filled with custard. The result should look like this. Store the floating islands in the fridge.
For the caramel: In a saucepan, pour the castor sugar and water...
... and bring to a boil...
... until you get a caramel. The colour should be pale blonde to avoid any bitterness.
Take the floating islands out of the fridge...
... and pour the caramel over the meringues, with caramel dripping down the sides.
Finish the decoration with slivered almonds, toasted in the oven beforehand. Enjoy!
You can use the oven to toast the slivered almonds. Alternatively, place them in a bowl and cook in the microwave. Stir at regular intervals until golden to make sure they do not burn.