Floating Islands with Raspberry Coulis

Preparation

• Raspberry Coulis

  • In a blender, purée the raspberries. Strain into a bowl.
  • In a saucepan, heat ¼ cup (60 ml) of the raspberry purée with the sugar until the sugar dissolves. Pour into the remaining purée and mix to combine. Refrigerate until ready to serve.

• Floating Islands

  • In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Add the sugar slowly, beating until stiff peaks form. Add the vanilla.
  • Fill a microwave-safe dish with about ¼ inch (5 mm) of water. Set aside.
  • Using two spoons, form three quenelles, with 2 tbsp (30 ml) of the meringue for each one, and place it on the water, leaving space between each quenelle.
  • Microwave on high power until the quenelles have slightly risen, 20 to 30 seconds. Place the floating islands on a paper towel and repeat with the remaining meringue. Gently transfer the meringues to a plate and refrigerate until completely cooled, about 15 minutes.

• Assembly

  • Divide the chilled coulis among 4 shallow bowls. Place 2 floating islands in each bowl, on top the coulis. Garnish with fresh raspberries, if desired.