To make the îles flottantes: whisk 10 egg whites to form stiff peaks and add the sugar.
Shape and bake in a steam oven at 80°C for 5 mins.
To make the foam: bring the cream to the boil and pour it over the chocolate.
Mix well and add 4 egg whites.
Pour the mixture into a siphon and foam using two cartridges.
Pour the crème anglaise into a shallow bowl and place the île flottante on top.
Form an indentation in the top of the île flottante, then sprinkle with icing sugar and caramelise using a torch.
Arrange Basil and Raspberry coulis, red berries and the foam inside the île flottante.
Decorate with the pistachios.
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