Meringue swans with orange custard
- January 2012
- Serves 4-6
- Takes 25 minutes to make, 15 minutes to cook
This dessert recipe is a beautiful interpretation of îles flottantes and a real show-off dessert.
- 14.6g (7.8g saturated)
- 38.6g (37.8g sugars)
For 6 servings
- 4 large free-range egg whites
- 165g caster sugar
- 300ml milk for poaching
For the custard
- 300ml milk
- 100ml double cream
- 4 large free-range egg yolks
- 50g caster sugar
- Grated zest of ½ orange and 1 tbsp juice
- For the custard, heat the milk and cream in a pan until almost boiling, then remove from the heat. Mix the egg yolks with the sugar in a bowl. Whisk in the hot milk mixture, then pass through a sieve into a clean pan. Heat gently, whisking, until thick enough to coat the back of a spoon. Pass through a sieve into a bowl, stir in the orange zest and juice, then cover with cling film – touching the surface – to prevent a skin forming. Set aside to cool.
- For the meringues, whisk the egg whites with a pinch of the sugar to stiff peaks, then whisk in the remaining sugar, 1 tbsp at a time.
- Mix the poaching milk in a large pan with 500ml water. Place over a medium heat until steaming (but not bubbling). Dip 2 matching metal dessertspoons in hot water, scoop up some meringue with one spoon, then transfer to the other, making an oval, swanlike shape. Slide the meringue ovals into the hot milk/water mix, then cook in batches of 3, for 1-2 minutes on each side. Remove with a slotted spoon to a kitchen paper-lined tray. Repeat with the remaining meringue.
- Divide the custard among individual bowls or put in one large serving dish. Top with the ‘swans’ and serve at room temperature.
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