Serve this with a bowl of fresh berries, if they are in season.
1 litre (4 cups) milk
190g (scant 1 cup) caster (superfine) sugar
6 medium egg whites
groundnut oil, to oil
50g (1¾oz) flaked almonds, lightly toasted
250ml (1 cup) crème anglaise, well chilled (see note)
200g (1 cup) caster (superfine) sugar
Heat the milk and 50 g (¼ cup) of the sugar in a wide, shallow pan. As soon as it comes to the boil, lower the heat to maintain a temperature of 70º – 80ºC/158–176ºF.
In a bowl, beat the egg whites to a thick foam, then shower in the remaining 140 g (scant ¾ cup) sugar and continue to beat until very firm. Using a large spoon, lift out one-quarter of the meringue and shape into a large quenelle on the spoon with the aid of a palette knife. Dip the spoon into the hot milk; the egg white will slide off into the milk. Rinse the spoon immediately in cold water and repeat to make 4 quenelles or ‘islands’.
Poach the meringue islands for 2 minutes, then delicately turn them over in the milk and poach for 2 minutes on the other side until just firm to the touch, but still delicate and light. Use a skimmer to lift out the islands, one at a time, placing them on a tea towel to drain thoroughly. Transfer the islands to a lightly oiled sheet of foil.
To make the caramel, dissolve the sugar in a small saucepan, stirring gently and continuously with a wooden spoon. As soon as it turns to a light golden caramel, spoon it over the islands and immediately scatter on the flaked almonds.
Pour the chilled crème anglaise into a shallow serving bowl and float the caramelised islands on top. Serve at once.
The crème anglaise should be well flavoured with vanilla, so infuse the milk with 2 vanilla pods.