Iles flottantes with seed praline

1.Mix the yolks and sugar in a bowl and set aside. Place the milk and vanilla paste in a pan and bring to the boil. Carefully pour a little of the hot milk into the egg mixture, whisking continuously. Slowly add the rest of the milk, whisking all the time.

2.Pour hot milk-and-egg mixture into a clean pan and return to a gentle heat, whisking all the time. After around 5 minutes it will thicken slightly. Remove from heat and allow to cool (it will thicken further as it cools). When cool, cover and refrigerate until required.

3.For praline, lay a piece of baking paper or a silicone baking mat on a baking tray. Add sugar to a heavy-based saucepan over medium heat and cook without stirring until sugar begins to melt and caramelise at edges. Gently tilt and roll pan until all the sugar has melted and is a deep golden colour. Add seeds and briefly stir to combine. Quickly pour onto baking paper and gently push with a spoon to form a thin layer. Leave to cool and set.

4.To make the meringue islands, place egg whites in a bowl with a pinch of salt and whisk until soft-peak stage. Still whisking, gradually add icing sugar and whisk until stiff and combined. Drop 3–4 large spoonfuls of mixture into a large pot of simmering water. Simmer, turning once, for 2–3 minutes until they are puffed and feel firm and set. Remove with a slotted spoon and place on a sheet of baking paper. Repeat until mixture is used up.

5.To assemble, pour crème anglaise into your serving bowls or glasses. Gently float one or two meringue islands on top. Break up seed praline and sprinkle over the meringues. Add a few edible blooms if you fancy and serve immediately.