- 4
Ingredients
- For the sauce:
- 1 1/2 pounds strawberries (preferably small), trimmed
- 5 tablespoons sugar
- 5 fresh mint leaves, thinly sliced
- For the islands:
- 2 cups whole milk
- 4 large egg whites, at room temperature
- Pinch salt
- 1/4 cup sugar
Preparation
Step 1
Instructions
To make the sauce: Cut 1 pound strawberries in half (quarter if large). Put in a bowl and stir in 2 tablespoons sugar and mint; set aside.
In a blender, purée remaining 1/2 pound strawberries and 3 tablespoons sugar until smooth.
To make the islands: Spread a clean kitchen towel (not terrycloth) on the counter near the stove. Line a baking sheet or large plate with parchment paper. In a wide saucepan, heat milk to simmer over low heat.
Meanwhile, put egg whites in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until whites are just foamy, then beat in pinch salt. When eggs turn opaque, increase speed to medium-high and slowly add the 1/4 cup sugar about 1 tablespoon at a time. Beat until meringue is firm but satiny and still glossy, about 1 1/2 minutes.
Using a large oval spoon, scoop up about 1/4 cup of the meringue, then use another large oval spoon to carefully transfer the meringue from spoon to spoon a couple of times to form a smooth oval.
One by one, form and lower 12 "islands" into the simmering milk, adding only as many as fit into the pan without crowding (if milk develops skin, remove the skin and discard). Poach islands for 1 minute, gently flip and poach 1 minute more, then, using a slotted spoon, transfer islands to towel to drain, then onto prepared baking sheet. Chill for at least 1 hour or up to 3 hours.
To serve: Divide purée among serving plates, put the islands on top, garnish with reserved strawberries and serve immediately.