POACHED MERINGUE

Poached meringue otherwise known as floating islands . This is a simple dessert but expensive if chosen from a restaurant menu . For the meringue , beat 3 egg whites in a clean and dry bowl with a pinch of salt until soft peaks form . Now add 170 gm of castor sugar , a dsp at a time until sugar is dissolved , continue to beat continuously until thick and glossy . Now bring 570 ml of milk and a few drops of vanilla extract to a gentle boil in a large saucepan . Use 2 tbs to shape the meringues into large egg shapes passing from spoon to spoon . Then place them into the simmering milk and poach for 5 minutes before turning over and poaching the other side . Top up the boiling milk to 570 ml . Whisk the 3 egg yolks with 60 gm of castor sugar until fluffy and pale and pour in the simmering milk , whisking all the time . Pour the custard sauce between your serving bowls and pile on the poached meringues . Scatter with flaked almonds and Thai basil mint .