Floating Islands With Fruit And Custard
|Milk||2 1⁄4 Cup (36 tbs)|
|Eggs||4 , separated|
Remove and discard the leaves, trim the root end and remove the thin membrane that covers the rhubarb.
Wash the stick and cut in 1/2 inch (1.25 cm) pieces.
Put in a dish with 1 oz (25 g/1 oz) of sugar and 2 (1) tablespoons of water.
Cover and microwave on HIGH for 2 minutes.
Leave to cool.
Heat the milk in a large bowl in the microwave oven for 5 minutes on HIGH.
Whisk the egg yolks in a bowl with 2 oz (50 g/2 oz) of sugar.
Pour the boiling milk over the egg yolks, whisking vigorously.
Pour the mixture back into the milk bowl and microwave on HIGH for 2 minutes.
If the custard has not 'taken', return to the oven for 1 minute.
Pour into a deep serving dish and leave to cool.
Whisk the egg whites to soft peaks, then gradually add the remaining sugar, still whisking.
Put in large spoonfuls on to 2 plates.
Rinse the raspberries under plenty of cold running water.
Pat dry on kitchen paper.
Push the raspberries into the egg whites with the tip of your finger.
Put one of the plates into the oven and microwave for 1 minute on HIGH.
Repeat the process with the second plate.
Arrange the egg whites on the custard and chill for 2 hours.