SPICED FLOATING ISLAND WITH PINEAPPLE SALSA

Methods and Directions

• Whisk the egg white on high speed, slowly add castor sugar.
• Keep whisking until the sugar is completely dissolved and the mixture becomes white and forms stiff peaks.
• Heat a large pot of hot milk (the milk should not be too cold nor boiling rapidly).
• Spoon the meringue into the hot milk and poach for approximately 2 minutes or until the surface of the meringue gets firm.
• Place on a clean paper towel to drain excess water.

• Bring the milk and all of the spices up to a boil, turn to simmer and let infuse for 30 minutes.
• Whisk the sugar and the egg yolks until light and fluffy.
• Strain the milk well and slowly pour into the egg yolks and sugar mixture while whisking.
• Cook the mixture on top of the bain-marie until the mixture is thickened and coats the wooden spoon.

• Combine water, sugar and all of the spices.
• Bring up to a gentle boil to make sugar syrup.
• Then pour the hot mixture of the sugar syrup on top of the diced pineapple to infuse.
• To serve, place a spoonful of pineapple salsa at the bottom of the serving glass.
• Pour in the chilled Anglaise; carefully place the poached meringue on top.
• Garnish with julienne lime leaves and chilli to elevate the flavour.