Instructions: How to Prepare the Floating Islands :
Place the egg whites in the top of a double boiler over warm water and whisk until just warm. Remove from the heat and high speed with the cream of tartar until soft peaks.

Slowly add the sugar and beat until just stiff, add the cocoa powder and the vanilla extract and continue whipping until stiff but not dry. Fill a large skillet half full with milk and bring to a boil.

Reduce the heat and allow the milk to just simmer. Divide the meringue into four portions and using 2 large steel serving spoons, shape the mixture into egg shapes and place into the simmering milk.

Cover and poach for 8 minutes, turning carefully halfway through poaching. Carefully remove the meringues with a slotted spoon and let cool, draining on paper towels.

Place a 1/3 cup of creme anglaise in each bowl, place a meringue on top and drizzle with chocolate sauce.

How to Prepare the Creme Anglaise:
Bring the milk and vanilla bean to a boil. Whisk together the sugar and yolks until pale. Temper in the hot milk. Return to the pan and cook over medium heat until the mixture coats the back of a spoon.

(Do not allow the sauce to boil.) Strain into a bowl set over an ice bath. Stir until cool. Refrigerate until cold, about 2 hours.

How to Prepare the Chocolate Sauce:
Bring the water and sugar to a boil. Whisk in the cocoa powder and continue cooking until thickened, whisking constantly. Remove from the heat and add the vanilla extract. Let cool slightly and drizzle with a fork over the meringues.

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