Ingredients
6 total- 4 large eggs, separated
- 325g caster sugar
- 250ml whole milk
- 250ml double cream
- 1 vanilla pod
- Vegetable oil, for the ladle
Method
11 stepsStep 1
Begin by making the meringues. Put 2 egg whites into a large mixing bowl. Whisk the whites in the bowl to stiff peaks then add 50g sugar, 1 tbsp at a time, whisking constantly until you have a thick, glossy meringue. Then set aside.
Step 2
Next make the poaching sauce for the meringues. Pour the milk and cream into a large pan. Split the vanilla pod, scrape out the seeds and add them to the mixture, then bring to a gentle simmer over a low heat.
Step 3
For the meringues, dip 2 tablespoons into cold water. Spoon a heaped spoonful of meringue with one spoon, then use the second spoon to pass it back and forth, shaping it into a smooth oval shape, a quenelle.
Step 4
Carefully lower 3 quenelles into the warm milk mixture. Cover with a lid and poach gently for 6–8 mins, carefully turning halfway through, until puffed and set.
Step 5
Lift the meringues out with a slotted spoon and place on a wire rack set over a baking tray to drain.
Step 6
To make the crème anglaise, strain the warm poaching sauce through a sieve into a jug.
Step 7
In a heatproof bowl, whisk 4 egg yolks with 75g sugar for 1–2 mins until pale and smooth. Gradually pour in the warm milk mixture, whisking constantly. Return the mixture to the pan and cook gently over a low heat for about 3 mins, stirring continuously with a wooden spoon, until thick enough to coat the back of the spoon, then remove from the heat.
Step 8
To make the optional sugar cage, put the remaining 200g sugar into a small pan and heat gently without stirring until dissolved. Increase the heat and cook for 3–4 mins until the caramel is a medium amber colour.
Step 9
Generously oil the back of a metal ladle and place it upturned onto a sheet of baking paper.
Step 10
Remove the caramel from the heat and leave to cool until thickened slightly. Using the back of a fork, flick the caramel back and forth over the ladle to create a delicate cage. Carefully slide the caramel cage off the ladle and repeat until you have 3 cages.
Step 11
Divide the crème anglaise between 3 cocktail glasses. Carefully float a meringue on top of each, then finish by placing a sugar cage over the top just before serving.