Floating Islands with Vanilla Crème Anglaise

Instructions

1. 1

   Split vanilla pod in half, and scrape out all the seeds. Add cream, milk, and vanilla, including scraped pod pieces, into a 3-quart saucepan; cover with a tight-fitting lid. Set aside.

2. 2

   Separate 1 large egg white into a clean mixing bowl; reserve yolk in a small bowl in the refrigerator until needed.

3. 3

   For meringue, add a very tiny pinch of salt, just a few grains, to the egg white. Use a balloon whisk to whisk egg white until white and foamy. Whisk in 2 tablespoons sugar in small additions (about 1 1/2 teaspoons each), whisking about 20 seconds between each addition. Once all the sugar is incorporated, continue to whisk until stiff peaks form. Use a spatula to scrape egg whites into a mound in the center of the bowl.

4. 4

   For floating islands, place cream mixture over medium-high heat, bring to a very slight simmer, then reduce heat to the lowest setting.

5. 5

   Use 2 large spoons to form 2 oval-shaped portions of meringue; gently place each oval on top of simmering cream. Cover the saucepan; simmer very lightly for 12 minutes. Turn off heat, uncover, and use a slotted spoon to transfer meringues onto a cooling rack or a plate; set aside. They will deflate slightly; this is okay.

6. 6

   For crème Anglaise, place cream mixture back on the stove, and add remaining 2 tablespoons sugar. Remove egg yolk from the refrigerator; stir 2 to 3 tablespoons hot cream mixture into  egg yolk to temper it, then whisk egg yolk mixture into the saucepan with cream mixture. Turn heat to medium-low. Cook, whisking, until mixture thickens enough to coat the back of a spoon, 3 to 4 minutes. Pour mixture through a strainer into a bowl, cover, and chill in the refrigerator until needed. To cool faster, place over an ice bath and stir until cold.

7. 7

   For (optional) sugar cages, oil the bottom of a ladle, and set aside. Transfer 1/4 cup sugar into a small dry pan, and place over medium heat. Leave over heat until sugar crystals disappear and liquefy completely, carefully swirling and shaking the pan occasionally while it does. Once sugar turns caramel-colored, turn off heat and stir with a spoon.

8. 8

   Use a spoon to very carefully drizzle molten sugar over the back of the ladle in a random pattern to form a cage. Allow sugar to cool very briefly, just until it hardens enough to push off the ladle (the sugar will be hot, so wear gloves to prevent burns). Once the sugar cage is off the ladle, it will be flexible for a few more seconds; shape it into an oval that will fit over your floating island. If sugar in the pan hardens too much to work with, simply place the pan back over the heat until runny again.

9. 9

   To serve, divide chilled crème Anglaise into 2 bowls or plates with a rim. Place a floating island on each one, cover with a sugar cage, and garnish with fresh raspberries.