serves 2
time 1 hour 30 minutes
difficulty easy
equipment
  • pot
  • whisk
  • electric beater
special req.
  • xanthan gum
author lemax
forked from Poached Pavlova
A picture of Dairy free floating island
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
  250 ml 250 ml almond milk
  1. bring the milk and water to boil in a pot.
  2. reduce the heat till the liquid is simmering.
  300 ml 300 ml water
  2 whole 2 whole egg whites
  1. beat eggs and honey for 6 minutes or until stiff peaks form.
  2. quenelle the stiff meringue into the simmering almond milk. repeat until all the meringue is finished. do it in batches if the pot is small.
  3. let the meringue sit for 5 minutes in the simmering milk, then gently flip them and leave them for another 5 minutes.
  4. remove the meringue from the poaching liquid and put them on a plate with a paper towel. dab dry.
50 g   50 g honey
  10 ml 10 ml almond milk
  2 whole 2 whole egg yolks
  1. scrape a vanilla bean for seeds, and add to almond milk in a pot.
  2. bring almond milk to a simmer, stirring the vanilla seeds.
  3. in the meantime, whisk eggs and honey until the mixture is sticky
  4. when the almond milk is simmering, pour the hot milk into egg mixture, whisking as you pour.
  5. when everything is well mixed, transfer the mixture back into the pot. put the pot on low heat.
  6. add xanthan gum.
  7. keep stirring until the mixture coats the back of the spoon when the spoon is lifted from it.
  8. remove from heat, and put it in the fridge to chill.
  250 ml 250 ml almond milk
60 g   60 g honey
  1 whole 1 whole vanilla bean
7/10 g   7/10 g xanthan gum
  1 whole 1 whole passionfruit
  1. assemble the floating island: spoon custard into a deep plate.
  2. gently drop poached meringue on custard.
  3. top off with passionfruit.