FLOATING ISLAND WITH APRICOT CREME ANGLAISE
A dessert whose sweetness can set an adult's teeth on edge is given a tart reprieve in this recipe. In thinking about a less-sweet take on île flottante, Melissa Clark considered: What would Julia Child do? Would she purée fresh apricots and stir the mush into the custard to make a sauce that was tangy and bright? The result is a dessert that takes a few hours of your time, but it rewards deeply. It's a familiar classic, brightened up.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make the meringue: Heat oven to 250 degrees. Butter the inside of a 2-quart soufflé mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
- Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth. Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks. Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in almond flour.
- Spoon mixture into the prepared dish and smooth the top. It might overfill the dish; that's O.K. Do not press mixture down. Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
- Prepare the crème Anglaise: In a medium, heavy saucepan, bring milk to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, dribble in about half of the hot milk. (Don't stop whisking or you risk curdling the eggs.) Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan. When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
- Transfer apricot mixture to a food processor or blender, add vanilla and purée until just smooth. Don't overdo it: you don't want a mousse-like froth. Chill until serving, at least 1 hour and up to 3 days.
- Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl. The sugar syrup that's formed will run down the sides of the meringue. Pour apricot crème Anglaise around the island, creating a pale orange sea. Serve garnished with sliced almond and apricots, if you like.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 184 milligrams, Sugar 45 grams, TransFat 0 grams
FLOATING ISLANDS
Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel
Provided by Anna Glover
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn't be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
- Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
- Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don't need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
- To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
- To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.
Nutrition Facts : Calories 383 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
FLOATING ISLAND
Provided by Food Network
Categories dessert
Time 1h
Yield 4 to 8 servings, makes about 8
Number Of Ingredients 7
Steps:
- In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
- To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
- To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme Anglaise around poached meringues.
- To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.
FLOATING ISLANDS WITH CARAMEL SAUCE
Fluffy poached meringue is served over a rich crème anglaise in this classic dinner party dessert
Provided by Rick Stein
Categories Dessert, Treat
Time 35m
Number Of Ingredients 11
Steps:
- To make the caramel sauce, put the sugar in a small, heavy-based pan over a high heat and cook for a few mins until it has melted to an amber colour. Remove from the heat and carefully add 3 tbsp water - watch out as it will spit quite violently. Stir until smooth and set aside to cool completely.
- Whisk the egg whites and vanilla essence together to soft peaks, add the caster sugar and whisk until you have a stiff, glossy mix. Grease four ramekins or small pudding moulds with sunflower oil, then gently spoon the meringue mixture into a piping bag. Snip the end off the bag and pipe out the mixture to half fill the ramekins. Put them in a large shallow pan or roasting tin and pour boiling water from a kettle into the pan around the ramekins, stopping when the water comes halfway up the ramekins or before it fills the pan. Cover with a lid or tin foil and place over a medium heat so that the water is just simmering. Cook for 4-6 mins, then take the ramekins out of the water and, while still warm, run a palette knife all the way around the edge of the meringue to release it and carefully turn out onto a sheet of baking paper. Set aside at room temperature for up to 4 hrs until serving.
- To make the crème anglaise, put the milk and cream into a large pan. Cut the vanilla pod in half lengthways and scrape out the seeds. Add the seeds and pod to the pan and bring to the boil, then take off the heat to cool slightly. Whisk together the egg yolks and 75g of sugar until pale and creamy, then whisk in the cornflour and 4 tbsp sugar.
- Discard the vanilla pod, then add the egg mixture to the warm milk and cream, and heat gently for 4-5 mins, stirring continuously until it starts to thicken and coats the back of a spoon. Strain through a sieve into a large jug and cover with cling film. Leave to cool, then chill in the fridge until serving.
- To serve, pour a pool of chilled custard into each bowl then carefully top with a meringue. Drizzle over the caramel syrup and serve immediately.
Nutrition Facts : Calories 534 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.3 milligram of sodium
"FLOATING ISLANDS" WITH CHOCOLATE MOUSSE AND CRèME ANGLAISE
Categories Mixer Chocolate Dairy Dessert Bake Freeze/Chill Valentine's Day Oscars Wedding New Year's Eve Winter Anniversary Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Make meringue:
- Preheat oven to 325°F. Spray six 1/2-cup muffin cups with oil spray. Whisk sugar and egg whites in large metal bowl. Set bowl over saucepan of simmering water and whisk egg-white mixture until thermometer inserted into mixture registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat meringue until soft peaks form.
- Reserve 1/2 cup meringue in bowl. Cover; chill. Spoon remaining meringue into prepared muffin cups, dividing equally. Smooth tops with knife. Place muffin cups in large glass baking dish. Pour enough hot water into dish to come halfway up sides of muffin cups. Bake until meringue is set but still moist, about 25 minutes. Remove muffin cups from dish. Cool to room temperature. Cover; chill.
- Make mousse:
- Place 3 ounces chopped chocolate in medium bowl. Bring cream to simmer in heavy small saucepan. Pour cream over chocolate. Stir until chocolate melts and mixture is smooth. Let chocolate mixture stand at room temperature until cool to touch but not set, about 30 minutes.
- Beat crème fraîche in another medium bowl until soft peaks form. Fold crème fraîche and reserved 1/2 cup meringue into chocolate mixture. Leaving meringue in each muffin cup, scoop out center of each meringue, forming cup with 1/2-inch-thick bottom and sides. Fill meringue cups with mousse. Cover and chill until set, at least 1 hour.
- Spoon Crème Anglaise onto plates. Run small sharp knife around sides of meringue cups. Carefully turn meringues out. Place atop sauce. Sprinkle shaved chocolate over. Garnish with berries.
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BEST FLOATING ISLAND DESSERT RECIPE – BAKING LIKE A CHEF
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Reviews 6Category Gluten-FreeCuisine FrenchTotal Time 50 mins
- split the vanilla bean lengthwise and scrape the seeds. Mix egg yolks with vanilla seeds (or vanilla sugar) and sugar using a hand whisk. Place milk in a small saucepan and bring to a boil. Pour the boiling milk into egg yolks/sugar mixture, stirring constantly. Bring everything into the saucepan back and cook over low heat for about 7 to 10 minutes, stirring and tracing "8" with a wooden spatula. Stop cooking just before boiling (using a cooking thermometer, check the temperature that has to be between 179-183 F/82-84 C). Please don't exceed the custard's temperature of 185 F/85 C! Pass it through a fine-mesh sieve or chinois strainer into another bowl set over a larger container with ice cubes so that the cooking stops. Cover with plastic film in contact and refrigerate until serving.
- Preheat the oven to 355 F/180 C. To make the meringue, using a stand or electric mixer, beat egg whites at moderate speed, then increase the speed and continue until soft peaks are formed. Gradually add the caster sugar and whisk to get the glossy meringue. Using a brush, lightly oil cavities of the half-sphere molds. With a pastry bag fitted with Ateco plain pastry tip 809 or simply with a spoon, place the meringue into half-spheres and even top with a bent spatula. Bake for 3 minutes. Remove the mold from the oven, let it stand for a few minutes. Turn out the mold onto parchment paper and slightly press each half-sphere to release the baked meringue. Refrigerate until ready to assemble.
- toast hazelnuts at 300 F/150 C for 15 minutes. Place water and sugar in a saucepan and cook till the temperature 239 F/115 C. Add the toasted nuts and caramelize them while constantly stirring with a spatula. At first, hazelnuts will be covered with sugar syrup; then, they will get coated with sugar. Finally, the sugar will start melting and caramelizing, coating the nuts. At this point, add butter and salt, stirring constantly. Transfer caramelized hazelnuts to parchment paper and let cool. Crush lightly using a food processor and keep in an airtight plastic box.
- assemble two half-spheres, roll them into crushed caramelized nuts. Pour crème Anglaise into a serving plate and arrange a meringue sphere over the custard sauce. Sprinkle crushed hazelnuts over crème Anglaise if desired.
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