Floating Islands

In a mixer, beat the egg whites and lemon juice on medium speed.

In a small bowl, mix together the sugar and cornstarch.

When the whites are frothy, continue to beat and gradually add the sugar until stiff peaks form. Don’t overwork the meringue or it will become gritty.

Using a pastry bag fitted with a plain tip, shape large meringues about 3″ wide on a plastic-wrap-covered plate. (The plastic wrap will act as a barrier between the plate and the meringues, allowing them to cook more evenly.)

Cook the meringues, 2 or 3 at a time, in the microwave on maximum power for 30 seconds to keep the middles soft.

Tip: cooked meringues can be stored overnight in the fridge in an airtight container.

In a saucepan, bring the milk, cream, and half of sugar to a boil.

In a bowl, mix the star anise and the remaining sugar. Add the egg yolks and whisk well.

While stirring the yolks, slowly pour the hot liquid to temper the egg yolk mixture gradually.

Pour it all back into the saucepan and cook over medium heat, stirring continuously using a wooden spoon until the crème anglaise reaches 181°F (83°C) or coats the back of a spoon. Remove from heat, strain, and chill over ice.

Tip: the crème anglaise can be refrigerated in an airtight container for up to 3 days.

In a saucepan, bring the sugar and half of juice to a boil.

Remove from heat and add remaining juice.

Pour into an airtight container.

Freeze for at least 12 hours

Fill each bowl with a few tablespoons of star anise crème anglaise.

Place one meringue on each crème anglaise and garnish with a few pieces of fruit.

Using a fork, scrape the surface of the granita to form large crystals. Place two large spoonfuls of granita on the meringues and garnish with some crushed pistachios.