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About this recipe: In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachio nuts float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch.
As long as eggs are not overcooked, there is no protein loss and they retain all their content of vitamins A, D and niacin. There can be some loss of vitamins B1 and B2, if eggs are cooked for a long time. * Pistachios are a good source of vitamin B1 and contain a small amount of carotene. Like other nuts, they are rich in potassium and low in sodium (unless salt is added during roasting). * Blueberries, like all berries, are rich in vitamin C and also provide some beta-carotene. Both of these nutrients are important antioxidants.
Use frozen and thawed blueberries for the coulis. * Omit the pistachios, if you prefer, or replace them with chopped pecan nuts. * For lime and passion fruit floating islands, flavour the milk with the grated zest of 1 lime instead of vanilla. Make the meringues as in the main recipe, but without the pistachio nuts. Replace the blueberry coulis with a passion fruit coulis: halve 6 large, ripe passion fruits and scoop out the pulp into a small saucepan. Stir in 15 g (½ oz) caster sugar and cook over a low heat for 1–2 minutes, stirring, until the sugar has dissolved. Leave to cool.
B12 * calcium * A, B1, B2, C, folate, niacin, copper, iron, potassium, selenium, zinc