Peach Melba Floating Islands

Take heed to yourselves, because the tempter will more ply you with his temptations than other men. If you will be the leaders against the prince of darkness, he will spare you no further than God restraints him. He bears the greatest malice to those that are engaged to do him the greatest mischief. As he hates Christ more than any of us, because He is the General of the field, the Captain of our salvation, and does more than all the world besides against his kingdom; so does he hate the leaders under Him, more than the common soldiers: he knows what a rout he may make among them, if the leaders fall before their eyes.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			4	Servings

INGREDIENTS

250		Milk
1		Vanilla pod
3		Eggs
75	g	Caster sugar
150		Double cream
150		Hot milk
200		Hot water
2	T	Caster sugar
205	g	Raspberries, fresh or frozen
1		250 gram can sliced peaches
		in natural juice drained
		Mint sprig to decorate

INSTRUCTIONS

Start by preparing the custard. Place the milk into a pan and gently
heat. Split open the vanilla pod and scrape out the seeds and add to
the milk.  2 Separate the eggs and place the whites in a large bowl and
set  aside. Place the yolks into a medium bowl and stir in the sugar.
3 Pour over the warmed milk. Lightly whisk together and return to the
pan. Heat until thickened.  4 In a saute pan, pour in the hot milk and
hot water, and gently  bring to the boil. Using an electric whisk,
whisk the egg whites to  soft peaks.  5 Continue whisking, gradually
adding 2 tbsp caster sugar until it  forms a stiff glossy mixture.  6
Remove the custard from the heat and stir in the double cream.
Transfer the custard to a jug and set aside.  7 Using 2 dsp and a bowl
of hot water, shape the meringues into  quenelles. Carefully place
three into the simmering liquid and poach  for a minute each side.  8
Remove from the liquid and drain on a plate lined with kitchen  paper.
Keep six whole raspberries for decoration and put the rest  into a
sieve set on a bowl. Mash with a fork, pushing through a  sieve.
Discard the pips.  9 Flood a shallow serving dish with custard and
drizzle over the  raspberry sauce. With a skewer make swirls in the
custard. Arrange  six peaches in the custard and place the meringues in
the centre.  Decorate with the reserved raspberries and a mint sprig.
Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 114 Calories From Fat: 37 Total Fat: 4.1g Cholesterol: 139.5mg Sodium: 53.9mg Potassium: 293.5mg Carbohydrates: 14.9g Fiber: 4.6g Sugar: 9.4g Protein: 6.1g