Floating Island with Coconut Milk and Mango Chutney
Typically, the meringues for floating island desserts are poached in milk and then set on a thin custard. In this riff, Jean-Georges cooks the meringues gently in a water bath and floats them in coconut tapioca pudding.
To keep water from spilling into the meringues, set the ramekins in a baking pan just large enough to hold them, then put the pan in the oven, and fill it with hot water. When the meringues are done, transfer them to a rack one by one using kitchen tongs.