Recipe: Floating Island on Raspberry Coulis

for the coulis
Heat the raspberries in the microwave for 5 to 8 minutes then blend them in a blender with the sugar and lemon juice. Taste to see if it's sweet enough.
Pass through a fine sieve to remove the seeds, I didn't do it didn't have time!! Reserve in the refrigerator.
For the whites:
Whip the whites until stiff peaks form and add the sugar.
Using two spoons make quenelles with the whites and poach them in a pot of simmering water. Place them on a plate with parchment paper to drain.
In a hot non-stick pan toast the sliced almonds
For plating:
In small dishes pour a little raspberry coulis then place a quenelle in the center and a little almond on top. Reserve in the refrigerator for one hour.