Passionfruit Floating Islands

Name: Passionfruit Floating Islands
Cuisine: French
Ingredients: 6 passionfruit; 500 ml pouring (35 per cent) cream; 1 quantity Meringue mixture; 8 egg yolks; 50 ml water; 500 ml milk; 200 g castor sugar; 250 ml Passionfruit Juice; 150 g castor sugar

Preparation info

Difficulty
Easy

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

This dessert is a tribute to the wonders of passionfruit, this time playing on the classic French dessert île flottante, also known as oeufs à la neige or snow eggs. A very easy dessert to prepare and a great light finish to a meal.

Ingredients

1 quantity Meringue mixture
500 ml milk
200 g

Oceania
Europe
France
Australia
Dessert
Vegetarian
Mediterranean
Gluten-free

Method

Make the meringue mixture as instructed. Bring the milk to simmering point in a wide-based saucepan. Shape the meringue into quenelles with a spoon dipped in hot water; then gently poach a few at a time in the milk until cooked and holding their shape, about 5 minutes (turn the quenelles halfway through cooking). Set aside while making the passionfruit custard - the meri