Poached Meringues

5 egg whites

3 1/2 tablespoons sugar

1 teaspoon vanilla extract

4 cups milk

In a stand mixer or using a hand-held beater, beat the egg whites, sugar and 1/2 teaspoon vanilla extract until stiff peaks form. 

In a small kettle on the stovetop, bring milk to boil with 1/2 teaspoon of vanilla extract. Reduce heat a bit, and place 2 large spoonfuls of the meringue in the milk. Poach the meringues for approximately 2 minutes on each side. Remove and set aside to cool. Repeat with remaining meringue.  

Bourbon Crème Anglaise

(From Miramar Bistro, Highwood, Illinois)

2 cups milk

6 egg yolks

1/2 cup sugar

1 vanilla bean (or 1/4 teaspoon vanilla extract)

Bourbon to taste (approximately 2 tablespoons)

Pour milk into sauce pan.

Cut vanilla bean in half and add to milk. Simmer with 1/4 cup sugar.

In a separate bowl, beat egg yolks. Gradually add remaining 1/4 cup sugar while beating. Slowly stir in milk mixture. Return to stove and cover over medium heat., stirring constantly until slightly thickened.

Temperature should not exceed 187 degrees.

Remove vanilla bean. Add bourbon to taste. Place in refrigerator to cool. 

Blueberry Sauce

2 cups blueberries

1 cup water

1 tablespoon sugar

In a small kettle on the stovetop over high heat, mix the ingredients together and bring to a boil. Boil berries until they open up and form a sauce with a thick consistency, approximately 5 to 10 minutes. 

Place in refrigerator to cool. 

To assemble: Fill 4 shallow bowls approximately 3/4 full with crème Anglaise. Place 1 large poached meringue into the center of each bowl full of cream. Use a spoon to drizzle berry sauce across the top of each bowl.