Adam Liaw’s mango and pistachio floating islands
“Iles flottantes” is a long-standing French favourite to which you can add your own spin. Mango and pistachio make a fabulous match.
Ingredients
1 ripe mango, diced
2 tbsp green pistachios, shelled and roughly chopped
FOR THE CUSTARD
4 egg yolks
60g caster sugar
500ml milk
100ml cream
½ tsp vanilla paste
2 tsp Grand Marnier or Cointreau (optional)
for the meringue
4 egg whites
pinch salt
80g caster sugar
Method
Step 1
For the custard, place the egg yolks and sugar into a heatproof mixing bowl and whisk until pale and creamy. Place the milk, cream and vanilla paste in a small saucepan and bring to a simmer, watching carefully that it doesn’t boil over. Whisk the milk mixture into the eggs and pour the egg and milk mixture back into the saucepan through a sieve. Return the saucepan to the stove and heat gently, stirring constantly, until the mixture coats the back of a wooden spoon. Remove from the heat and chill. When chilled, stir through the Grand Marnier or Cointreau, if using.
Step 2
For the meringue, place the egg whites into the bowl of a stand mixer that has been cleaned and wiped out with vinegar. Add the salt and whisk to soft peaks. Add the sugar a little at a time and continue whisking until the meringue is shiny and firm.
Step 3
Bring a large saucepan of water to a simmer and, using 2 large kitchen spoons, add football-shaped scoops of the meringue mix to the water. Simmer for 2 minutes on each side, then remove with a slotted spoon. Repeat for the remaining meringue.
Step 4
To serve, place a pool of chilled custard in a serving bowl, add diced mango and place meringues on top. Scatter with pistachio to serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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