Iles flottantes
Floating islands

• 2 CUPS CUSTARD SAUCE
• 6 EGG WHITES
• 100 GRAM SUGAR
• 1/2 TSP BAKING POWDER
• MAPLE SYRUP

• 3 CUPS YOGURT
• 6 TBSP HONEY
• 6 CARDAMOM PODS, cut open en use seeds
• 1/2 TSP FIVE SPICES POWDER
• FEW THREADS OF SAFFRON
• 1 TBSP ROSE WATER

Pour the custard sauce in 4 deep plates. Beat the egg whites with the baking powder until they are fluffy, slowly beat in the sugar. Bring a large pan of water to the boil. Take heaps of egg whites with two spoons and drop them carefully in the water; poach 2 minutes, turn them around and poach one minute more. Put the egg whites in the custard sauce and drizzle with syrup.

Drain the yogurt in a sieve with a dish cloth for three hours. Stir in the other ingredients; chill half an hour before serving.