RASPBERRY & PRESERVED LEMON ÎLES FLOTTANTES recipe
SERVES 6 / PREPARATION 40 MINUTES / COOKING 30 MINUTES
This classic dessert is the perfect end to a big meal, as it is light but satisfying. The preserved lemon in the crème anglaise gives it an exotic North African flavour. ½ preserved lemon 300ml double cream 750ml whole milk ½ teaspoon vanilla paste 4 egg yolks 200g caster sugar ¼ cup skinned hazelnuts or almonds, toasted, coarsely
chopped ½ cup white sugar 3 egg whites 1 tablespoon Fresh As raspberry powder, plus extra to serve 125g fresh raspberries Discard the pith from the preserved lemon and rinse the skin well. Chop very finely and set aside.
To make the creme anglaise, put the cream, 400ml of the milk and the vanilla paste in a saucepan and bring to just before the boil.
Meanwhile, put the egg yolks and 50g of the caster sugar in a large bowl and whisk until thick and pale.
Slowly pour the hot milk mixture into the eggs, whisking continuously. Pour this mixture back into the saucepan, add the preserved lemon (reserving a little for garnish) and heat very gently, stirring constantly, for 10 minutes or until thickened.
It is important to do this slowly and gently, as too much heat will scramble the mixture. If it starts to look a little separated, remove from the heat and whisk until smooth. You can pass it through a sieve when cool if you like.
Pour the crème anglaise into a bowl and cut a circle of baking paper to sit directly on top – this will prevent a skin from forming. Cool and refrigerate until needed.
To make the praline, spread the nuts out on a piece of baking paper. Put the white sugar in a saucepan with 2 tablespoons water and bring to the boil, stirring constantly, until the sugar dissolves. Boil for 7-8 minutes, without stirring, until the mixture turns golden.
Working quickly, pour the toffee evenly over the nuts. Leave for 5 minutes to harden and cool. Break into pieces and store in an airtight container. This will keep in a container for several days, but if the weather is muggy it is best to make it just before serving.
Just before serving, grind the praline in a food processor or chop finely.
To serve, whisk the egg whites until soft peaks form then continue whisking, slowly adding the remaining 150g caster sugar a little at a time. Finally whisk in the raspberry powder.
Heat the remaining milk with 650ml water in a wide, shallow saucepan until just simmering. Float heaped tablespoons of the meringue in the milk to poach for 30 seconds, then flip over and poach the other side for 30 seconds. Remove with a slotted spoon to a plate.
Divide the crème anglaise among 6 bowls and top with a meringue, some raspberries, a little of the reserved preserved lemon and a sprinkle of praline and raspberry powder.
WINE A luscious, medium wine. Try the Giesen The Brothers Late Harvest Sauvignon Blanc 2013. CREDITS Fume Concrete bowls and plates from Tim Webber Design at Bloc; seagrass coaster from Trade Aid; Pinti Inox Stonewashed cutlery from Father Rabbit; paint colours (Eagle, Birthday Suit, Smoke Tree and Woodstock) from Resene. For full details, see Credits Index.
Raspberry-spiked islands of meringue floating in preserved lemon crème anglaise makes for a seriously impressive – and delicious – finale