Île Flottante With Fresh Cherries

By MooK

Ingredients

• FOR THE CHERRIES:
• 1 pound/450 grams pitted cherries (about 2 1/2 cups)
• 1 cup/180 grams grams granulated sugar
• 1 teaspoon rose water
• FOR THE CRÈME ANGLAISE:
• 1 1/2 cups/400 milliliters half-and-half or whole milk
• 6 cardamom pods, lightly crushed
• 1/2 vanilla bean (halved lengthwise)
• 2 strips lemon peel
• 1/4 cup/45 grams granulated sugar
• 1 teaspoon cornstarch
• 4 egg yolks
• FOR THE MERINGUES:
• 2 egg whites
• 1/8 teaspoon cream of tartar
• Pinch of salt
• 1/2 cup/45 grams granulated sugar
• 2 cups/500 milliliters whole milk
• 1/4 cup/30 grams toasted pistachios, roughly chopped, for garnish

Preparation

Step 1

Prepare cherries: Put cherries and sugar in a wide saucepan over medium heat, stirring to dissolve sugar. Bring to a gentle simmer and cook for 10 to 15 minutes, until cherries are soft.

Remove cherries and reduce syrup over high heat until somewhat thickened, about 5 minutes. Pour syrup back over cherries. Stir in rose water.

Make the crème anglaise: Put half-and-half in a saucepan over medium heat and add cardamom, vanilla bean and lemon peel. Bring milk to just under a simmer and remove from heat. Let steep 10 to 15 minutes.

In a mixing bowl whisk together sugar and cornstarch. Add egg yolks and whisk to a creamy consistency. Place mixing bowl over a pot of boiling water (making a double boiler), making sure water does not touch bottom of bowl. Slowly add the hot milk to the mixture and cook mixture, whisking continuously. When ready, after 5 minutes or so, it should coat a spoon and resemble thick cream. Remove from heat. Strain through a fine sieve, then cool over an ice bath, whisking occasionally. Refrigerate. (May be prepared up to a day in advance.)

Make the meringues: Put egg whites in a clean mixing bowl with cream of tartar and salt. Whip whites until stiff, then add sugar and continue beating until shiny peaks form.
Put milk in a wide saucepan and bring to a simmer. Spoon meringue into 6 cloud shapes and place in simmering milk. Cover pan and cook for about 5 minutes, until meringues are firm. Remove with a slotted spoon.

To serve, pour 1/2 cup crème anglaise into each of 6 shallow bowls. Top each with a meringue. Garnish with cherries and a drizzle of cherry syrup. Sprinkle with chopped pistachios.