My Vegan Floating Islands: Serves 4 Ingredients * 300 g aquafaba * 15 g cornflour * 100 g icing sugar * 70 g caster sugar * 1 tbsp vinegar * Pinch of salt Method 1. Place 300 g aquafaba in a saucepan and reduce gently over low heat until 100 g remains. Allow to cool completely. 2. Place the reduced aquafaba in the bowl of a mixer with the vinegar and a pinch of salt. 3. Whisk until it begins to form soft peaks. 4. Gradually add the 70 g caster sugar, continuing to whisk until the mixture is glossy and holds firm peaks. 5. Sift together the icing sugar and cornflour, then gently fold them into the whipped aquafaba. 6. Shape the mixture into individual floating islands and place on a lined baking tray. 7. Bake in a fan oven at 90°C for 9 minutes. 8. Remove from the oven and allow to cool. The islands should be set and delicate while remaining soft and airy inside. Vanilla Crème Anglaise Ingredients * 200 g Flora cream * 200 g oat milk * 100 g soya milk * 70 g caster sugar * 20 g cornflour * 30 g custard powder * Vanilla, to taste Method 1. Combine the Flora cream, oat milk and soya milk in a saucepan. 2. Add the sugar, cornflour, custard powder and vanilla and whisk thoroughly while cold until completely smooth. 3. Place over medium-low heat and cook gently, whisking continuously, until the crème anglaise thickens. 4. Remove from the heat once smooth and lightly coating in consistency. 5. Allow to cool, stirring occasionally to prevent a skin forming, then refrigerate until required. Caramel Domes Ingredients * 100 g caster sugar * A little water * Oil, for the moulds Method 1. Very lightly oil the outside of the dome moulds. 2. Place the caster sugar in a small saucepan and add just enough water to moisten it. 3. Cook without stirring until the sugar reaches a clear golden caramel. 4. Allow the caramel to cool for a few moments until it begins to thicken slightly. 5. Carefully drizzle the caramel over the oiled moulds, crossing the strands to create a fine caramel cage. 6. Leave to cool completely before carefully releasing the caramel domes from the moulds. #veganfortheanimals #veganchef - @gauthiersoho