Simple Floating Islands
|Caster sugar||100 Gram (3 1/2 oz)|
|Milk||600 Milliliter (1 pint)|
Whisk the egg whites until they form stiff peaks, gradually incorporating the sugar about half way through the process.
Heat the milk in a pan until it simmers.
Use two spoons or an ice-cream scoop to add large scoops of egg white to the milk.
Poach for 3-4 minutes, turning half way through.
Remove the 'islands' from the pan and leave to cool on a wire rack.
Do not discard the milk - it can be used to make the chocolate creme anglaise.