Floating Islands

Chef Philippe Kaemmerle created this dessert for Passover from his recipe for crème anglaise, which features almond milk, a great nondairy alternative.

Serves: 6

For meringue:

1 cup egg whites

1 cup sugar   

For crème anglaise:

½ vanilla bean

2 cups almond milk

6 egg yolks

3.5 ounces sugar

For optional garnish, toasted coconut, dried cranberries, mint

For the meringue:

1. Preheat oven to 275 degrees F.

2. Spray the inside of 6 ramekins with Passover Pam.

3. Put egg whites and sugar in a stainless steel bowl.

4. Place egg mixture over a double boiler and whisk until the sugar is dissolved over low heat. Be careful not to heat the mixture too much.

5. Remove from heat, and beat the egg whites until they are firm and form a meringue.

6. Use a pastry bag to fill the ramekins with the egg whites.

7. Spread the meringue with a spatula, making an even surface.

8. Place the ramekins in a deep oven dish and pour hot water as high as half the height of the ramekins. Do not let the water touch the meringue directly.

9. Cover with a piece of foil and place in the oven for 20 minutes or until firm.

10. Remove the ramekins from the oven and move to the fridge for 1 hour minimum before unmolding.

For crème anglaise:

1. Slice the vanilla bean lengthwise to expose beans inside.

2. Pour almond milk in a pot and place vanilla bean in the milk. Let sit at room temperature for about 20 minutes.

3. Beat together egg yolks and sugar in a small bowl until light in color.

4. Heat almond milk with vanilla bean until it comes to a slight boil, then remove from heat.

5. Ladle ⅓ of the egg mixture into the hot almond milk.

6. Pour remaining egg mixture into pot, place back on stove and cook for 3–4 minutes.

7. Remove from heat, strain and cool over an ice bath. Note: The mixture will not get thick like traditional crème anglaise; it will remain loose and liquidy.

To assemble Floating Islands:

1. Unmold each meringue by turning it upside down. If they do not come out easily, run a knife around the edge.

2. Place crème anglaise in a bowl big enough for 2–3 meringues.

3. Place meringues gently on top of crème anglaise.

4. Garnish with toasted coconut or dried fruit and mint leaves.

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