Floating Islands with Pink Pralines and Custard

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

A simple but delicious dessert, this has become one of my signature dishes. If you can’t find pink praline, then chopped shelled pistachio nuts also make a delicious addition and an attractive decoration.


  • 225 g egg whites (about 7 medium eggs)
  • 275 g


Whip the egg whites with one-third of the sugar until they stand in soft peaks. Gradually add the remaining sugar, whipping constantly, until they form stiff peaks. Gently fold in the crushed pralines.

Shape this meringue mixture into 4–6 ‘islands’. I use pastry cutters as moulds to give them their regular shape, but they are just as attractive when more irregular and island-like. Gentl