Vegan Île Flottante with Aquafaba

Chill the aquafaba thoroughly — a cold liquid whips to a far more stable foam. Weigh out the sugar, dividing 65 g for the meringue and 65 g for the custard, and split the vanilla pod, scraping out the seeds.

Combine the oat milk, vanilla pod and seeds, and turmeric in a medium saucepan and heat over medium heat until steaming, with small bubbles at the edge — do not boil. Remove from the heat and infuse for 10 minutes, then remove the pod.

Whisk the cornflour with a splash of cold oat milk in a small bowl until smooth, then whisk in the remaining 65 g caster sugar to make a slurry.

Whisk the cornflour slurry into the warm infused oat milk and return the pan to medium heat. Stir continuously with a whisk, scraping the base, until the custard thickens to a coating consistency and registers 83–85°C on a thermometer, about 6–8 minutes — it should never boil hard. Off the heat, whisk in the vegan butter until glossy, then strain into a clean bowl, press cling film onto the surface, and refrigerate.

Pour the chilled aquafaba into a large, scrupulously clean mixing bowl and whisk with the cream of tartar on medium speed until foamy, about 2 minutes, then increase to high speed and whip until soft peaks form, about 4 minutes — aquafaba takes noticeably longer than egg white. Gradually add the remaining 65 g caster sugar one tablespoon at a time, whisking until the meringue is glossy and holds firm, stiff peaks, about 2 more minutes. Whisk in the white wine vinegar with the last spoonful of sugar.

Pour oat milk to a depth of about 5 cm into a wide, shallow sauté pan and heat over medium-low until it reaches a bare simmer. Using two large serving spoons, shape generous oval quenelles of the aquafaba meringue and gently lower 2–3 at a time into the simmering milk, leaving space between them.

Poach for 2 minutes on the first side, then carefully turn with a slotted spoon and poach for a further 2 minutes, until just set and slightly puffed. Lift out with the slotted spoon, drain briefly on a clean kitchen towel, and transfer to a plate.

Repeat with the remaining meringue in batches. Refrigerate the finished islands until ready to serve.

Make the caramel: spread 100 g caster sugar in an even layer in a small, light-coloured saucepan and melt over medium heat without stirring, swirling the pan gently once the edges begin to liquefy. Cook until deep amber, about 5–7 minutes total, then immediately remove from heat.

To serve, divide the cold oat-milk custard among four shallow bowls. Float one or two meringue islands in each bowl, then immediately drizzle the hot caramel over the top in thin threads — it will harden on contact. Scatter with toasted flaked almonds and serve at once.