Floating island, macadamia custard and passionfruit caramel

In this version of the French classic, ‘Iles flottante’, smooth and elegant meringue is poached in milk then placed to float on a macadamia custard, and finished with a tart passionfruit caramel.

Floating island, macadamia custard and passionfruit caramel Credit: Kitti Gould

• serves

  4

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ingredients

Passion fruit caramel

• 110 g (½ cup) sugar
• 70 ml strained fresh passionfruit juice
• 40 g unsalted butter

Macadamia custard

• 120 g (¾ cup) raw macadamias
• 55 g (¼ cup firmly packed) brown sugar
• 8 egg yolks
• 120 g caster sugar
• 400 ml milk
• 400 ml cream
• 2½ g salt

Poaching liquid

• 500 ml (2 cups) milk
• 1 tbsp sugar

Meringue

• 8 egg whites
• 190 g caster sugar

You will need a Thermomix for this recipe.

Instructions

1. For the passionfruit caramel, heat the sugar and 60 ml (¼ cup) water in a saucepan until the sugar is dissolved. Continue to cook, occasionally brushing sides of the pan with a wet pastry brush to prevent crystals forming, until it reaches a dark amber colour. Remove from the heat, then stir in the passionfruit juice and 2 tablespoons water (be careful of the steam). Remove from the heat, then whisk in the butter until emulsified. Stand the sauce at room temperature until ready to serve.
2. For the macadamia custard, place the macadamias and brown sugar in a Thermomix and blend on high speed until finely ground. Add the remaining ingredients and blend at 80°C, on speed 4 for 10 minutes until thick.
3. For the poaching liquid, place the milk, sugar and 500 ml (2 cups) water in a wide saucepan and stir to combine.
4. For the meringue, using a stand mixer fitted with a whisk attachment, whisk the whites until stiff peaks form. With the motor running, add the sugar, 1 tablespoon at a time and beat until the meringue is thick and glossy.
5. Bring the poaching liquid up to a simmer, but not a boil. Using 2 metal serving spoons that have been dipped in water, shape large quenelles of the meringue, carefully dropping into the poaching liquid as you go. Cook gently for 4 minutes on each side or until cooked evenly. Remove from the liquid with a slotted spoon and allow to drain on a tray lined with paper towel.
6. To serve, pour a small pool of custard at the bottom of each serving dish. Top with 3 poached meringues and a drizzle of the passionfruit caramel sauce.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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