Peach Melba Floating Islands

1 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. Recipe by: Cant Cook Wont Cook