Floating island

Separate the egg whites from the yolks. Whisk the whites until stiff, then whisk in 40 g of sugar. Reserve 100 ml of milk and heat the remaining 500 ml in a saucepan until just simmering.

Drop spoonfuls of egg white into the simmering milk in several batches. Cook for 1 minute on each side, then drain in a colander. Strain the collected poaching milk and add the reserved 100 ml.

Whisk the egg yolks with the remaining 60 g of sugar. Gradually whisk in all the collected poaching milk topped up with the reserved milk, then return to the saucepan. Heat gently, stirring, until it reaches 82 degrees Celsius. The custard should coat the spoon without boiling.

Cool the custard in a container set in a cold water bath, then refrigerate the custard and egg whites for 1 hour. Pour the custard into dessert bowls, place the egg whites on top and sprinkle with praline.