step 1
Begin by making the meringues. Separate the eggs (2), keeping the yolks aside. Add the whites to a large, clean mixing bowl and whisk until stiff peaks form. Gradually add the caster sugar (50 g), a tablespoon at a time, whisking until all the sugar is incorporated and you have thick, glossy meringue.
step 2
Pour the milk (250 ml) and double cream (250 ml) into a large saucepan – this will form the poaching liquid for the meringues before it’s turned into crème anglaise. Add the vanilla seeds (1) (reserving the pod if you like) and bring to a gentle simmer over a low heat.
step 3
To shape the meringues, dip two tablespoons into cold water. Take a heaped spoonful of meringue with one spoon and then use the second spoon to pass it back and forth, shaping it into a smooth oval quenelle.
step 4
Carefully lower three quenelles into the warm milk mixture. Cover with a lid and poach gently for 6-8 minutes, turning halfway through, until puffed and set.
step 5
Lift the meringues out with a slotted spoon and place on a wire rack set over a baking tray to drain.
step 6
To make the crème anglaise, strain the warm poaching liquid into a jug. In a heatproof bowl, whisk the two egg yolks you reserved, plus two more egg yolks (2), with the caster sugar (75 g) until pale and smooth. Gradually pour in the warm liquid, whisking constantly. Return the mixture to the saucepan and cook gently for about 3 minutes, stirring continuously, until thick enough to coat the back of a spoon. Remove from the heat.
step 7
If you want to make the sugar cage, put the caster sugar (200 g) in a small saucepan and heat gently without stirring until dissolved. Increase the heat and cook until the caramel is a medium amber colour.
step 8
Generously oil a metal ladle and place it, upturned, onto a sheet of greaseproof paper.
step 9
Remove the caramel from the heat and leave to cool until thickened slightly. Using the back of a fork, flick the caramel back and forth over the ladle in a criss-cross pattern to form a cage. Carefully slide the caramel cage off the ladle and repeat until you have three.
step 10
Divide the crème anglaise between three cocktail or dessert glasses. Carefully float a meringue on top of each, and finish with a caramel cage.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
