Recipe: Floating island with raspberry coulis

1 For the coulis: place the raspberries in the microwave for 5 to 8 minutes, then blend them in a blender with the sugar and lemon juice. Taste to check if it's sweet enough. Pass through a fine sieve to remove the seeds, though I didn't do it as I didn't have time! Set aside in the refrigerator.

2 For the egg whites: beat the egg whites until stiff peaks form and add the sugar.

3 Using two spoons, shape quenelles with the egg whites and poach them in a pot of simmering water. Place them on a plate lined with parchment paper to drain.

4 In a hot non-stick pan, toast the sliced almonds.

5 For plating: pour a little raspberry coulis into small ramekins, then place a quenelle in the center and a few toasted almonds on top. Chill for one hour before serving.