Manhattan floating island

  • 4 eggs, separated
  • 100g sugar, plus 1 tbsp
  • 250ml double cream
  • 1 tsp vanilla essence
  • 60ml whiskey
  • 1/8 tsp cream of tartar
  • 1/4 tsp salt
  • 75g raspberries
  • 75g blackberries
  • 45g icing sugar

1) Preheat oven to 180 degrees C/Gas 4.

2) In a bowl whisk egg yolks and 100g sugar until it is a pale yellow, set aside.

3) In a medium saucepan heat double cream, over low heat, to just a boil. Slowly add cream to yolks, whisking constantly to avoid curdling. Transfer yolk mixture back to saucepan. Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey. Keep custard over low heat to keep warm, but do not allow eggs to curdle.

4) In a clean medium bowl whisk the egg whites, remaining 15g of sugar, cream of tartar and salt until stiff peaks form.

5) Drop heaped spoonfuls of the meringue onto a baking paper lined baking tray. Bake 8 minutes, or until peaks are golden.

6) To assemble, divide custard into 4 shallow bowls. Top each with a meringue peak, sprinkle with berries and icing sugar.

7) Serve immediately.

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