Île flottante

Method

1. PREHEAT the oven to 140°C (275°F/Gas 1) and put a roasting tin in the oven to heat up. Grease and line the base of a 1.5 litre charlotte mould with a circle of greaseproof paper and lightly grease the base and side.

2. TO MAKE the meringue, beat the egg whites in a clean dry bowl until very stiff peaks form. Whisk in the sugar gradually to make a very stiff glossy meringue. Whisk in the vanilla extract.

3. SPOON the meringue into the mould, smooth the surface and place a greased circle of greaseproof paper on top. Put the mould into the hot roasting tin and pour boiling water into the tin until it comes halfway up the side of the charlotte mould.

4. BAKE for 50–60 minutes, or until a knife poked into the centre of the meringue comes out clean. Remove the circle of paper, put a plate over the meringue and turn it over. Lift off the mould and the other circle of paper and leave to cool.

5. TO MAKE the praline, grease a sheet of foil and lay it out flat on the work surface. Put the sugar in a small saucepan with 3 tablespoons water and heat gently until completely dissolved. Bring to the boil and cook until deep golden, then quickly tip in the flaked almonds and pour onto the oiled foil. Spread a little and leave to cool. When the praline has hardened, grind it to a fine powder in a food processor or with a mortar and pestle.

6. SPRINKLE the praline over the meringue and pour a sea of warmed crème anglaise around its base. Serve in wedges with the remaining crème anglaise.