Floating Islands with Raspberry Coulis

Whisked egg whites poached in water, served on a fresh raspberry coulis with toasted almonds and homemade caramel shards.

Vegetarian Dessert Gluten Free French Raspberries

Estimated Nutrition

Calories

1269.8

kcal / serving

1269.8 kcal total

Carbs

242g

per serving

242 g total

Fat

30.6g

per serving

30.6 g total

Protein

19.4g

per serving

19.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

For the caramel shards

tsp

Icing Sugar

For the coulis

110

Caster Sugar

For the meringues

Dairy

piece

Egg White

Free-range

Fruits

150

Raspberry

Fresh

squeeze

Lemon Juice

Freshly squeezed

NutsSeeds

Almond

Toasted

Method

Poach teaspoonfuls of meringue in boiling water for 3 to 4 minutes.

Gradually whisk in 110g caster sugar until the mixture is thick and glossy.

Whisk egg whites in a clean bowl until stiff peaks form.

Sieve the fruit mixture to remove seeds.

Blend raspberries, sugar, and lemon juice in a processor until smooth.

Toast the almonds in a dry pan over medium heat until golden.

Drizzle the caramel onto non-stick paper using an oiled spoon and let it cool.

Heat 100g sugar in a saucepan until it dissolves and turns into a deep caramel.

Spread coulis on a plate, top with meringues, and garnish with almonds and caramel shards.