Îles flottantes au cidre (cider floating islands)

Method

1. For the custard, put the cider and cream in a small pan and heat gently. Put the egg yolks and sugar in a medium bowl and whisk until combined and slightly lighter in colour. As soon as the cider mixture starts to steam and quiver (but isn’t quite boiling), remove from the heat and gradually pour it over the egg mixture while whisking constantly. Once it’s all combined, tip the mixture back into the pan and put over a medium heat. Cook for about 10 minutes, stirring constantly but slowly with a rubber spatula, until thick enough to coat the back of a spoon and when a finger is passed through it the clear line holds. Scrape into a bowl and set aside.
2. Put the 100ml cider and 60g of the sugar in a pan and bring to the boil. Stir until the sugar has dissolved, then continue to simmer for a few minutes until beginning to thicken into a syrupy consistency (you don’t want it to turn to caramel). Remove from the heat and set aside
3. To make the meringues, put a large pan of water on to boil. Place a double layer of kitchen paper or a clean (non-fluffy) tea towel on your work surface. Whisk the egg whites in a clean bowl with a pinch of salt until they form firm peaks (that don’t flop over when you remove the whisk/beaters), then gradually add the remaining 60g caster sugar, 1 tbsp at a time, whisking well between each addition, until the mixture is stiff and glossy and holds firm peaks again.
4. Turn the heat under the pan of water to its lowest setting. Roughly divide the cloud mixture into 4 equal portions and, using a serving spoon, gently slide each onto the surface of the water, peaking it into a cloud shape as you do so. Cook the clouds for 2½ minutes or until just firm. Lift out with a slotted spoon and drain briefly on the towel.
5. Meanwhile, divide the custard among 4 bowls, then slide each of the clouds onto the top of the custard. Top with some fresh apple matchsticks and drizzle with the syrup. Serve straightaway while warm.