For the floating islands

3 egg whites
2 tablespoons caster sugar
Squeeze of lemon juice
300 ml skimmed milk

To serve

300 ml ready-to-serve low fat custard
150 ml low fat créme fraîche
Finely grated zest 2 oranges
Juice 1 orange
2 bananas. peeled and sliced
Fine strips orange peel
4 small bay leaves / orange leaves

For the floating islands

Whisk the egg whites until almost stiff. Continue whisking, adding the sugar and lemon juice, until the egg whites are quite stiff and hold their own shape. Heat the milk in a large shallow pan. Either pipe or spoon the meringue into 12 shapes on the milk, allowing space between each one. Simmer gently for 4 minutes. Drain the floating islands on a clean cloth. Mix the custard with the créme fraîche, orange zest and orange juice. Divide the sliced bananas amongst 4 pretty shallow soup bowls, and pour over the orange custard. Top each one with 3 floating islands. Decorate with strips of orange peel and green leaves.