Floating Island

Method

1. Pour 175 ml of whole milk into a wide, shallow pan, scrape in the seeds of the 0.5 pod split vanilla pod and drop in the pod too. Bring to a bare simmer over medium-low heat, then turn the heat right down so the surface only trembles — boiling milk will collapse the meringue.
2. In a spotlessly clean bowl, whisk 1 egg white with 1 pinch of fine salt to soft peaks. Add 25 g of caster sugar a teaspoon at a time, whisking hard between additions, until the meringue is stiff, glossy and holds a firm point on the whisk, about 3-4 minutes.
3. Using two dessertspoons dipped in the hot milk, shape two smooth quenelles of meringue and slide them into the milk. Poach 2 minutes, turn carefully with a slotted spoon and poach 2 minutes more; they will swell and feel just set and springy. Lift onto a plate lined with kitchen paper and leave to cool.