|For floating island|
|Egg whites||400 Gram|
|For custard sauce|
Floating island Beat the egg whites with sugar until the mixture becomes a compact mousse.
Put this mousse into small (round) containers in the bain-marie and bring to the boil.
Boil for about 5 to 6 minutes until the meringue is cooked.
Remove and leave to cool.
Custard sauce Whip the egg yolks with sugar until foamy.
Add milk flavoured with vanilla and cook over a low heat while stirring until it thickens (attention: do not boil the mixture!).
'Nougatine' Mix the sugar with water and cook until caramelised.
Add the sliced almonds, stir and cook until golden* Remove from heat and flatten onto a sheet of baking paper.
Allow to cool before chopping