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 ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND RASPBERRIES
Provided by Jeanne Thiel Kelley
Categories Mixer Egg Dessert Bake Kid-Friendly Mother's Day Raspberry Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
- For meringue islands:
- Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.
FLOATING ISLANDS (MERINGUE/CUSTARD)
this happens to be the recipe that my husbands grandmother used when he was growing up in france. some recipes call for raw egg.....use this recipe instead.....poached is the way to go. we drizzle with caramel.
Provided by dora lefloch @dora64
Categories Puddings
Number Of Ingredients 10
Steps:
- In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
- # Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside.
- Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
- # Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla.
- To serve, pour custard in a dish and top with poached meringues.
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
MERINGUE SNOWBALLS IN CUSTARD
My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. -Tonya Burkhard, Palm Coast, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, whisk egg yolks, eggs, 1 cup sugar and cornstarch until blended; stir in 4 cups milk. Cook over medium-low heat 10-15 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a large bowl., Place bowl in an ice-water bath. Stir occasionally for 5 minutes. Stir in 1-1/2 teaspoons vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold, about 1 hour., For snowballs, add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Stir in remaining vanilla. Continue beating until stiff glossy peaks form., In a large heavy skillet, bring remaining milk barely to a simmer over medium-low heat. Working in batches and using two soup spoons, drop meringue by 1/3 cupfuls into milk; poach meringues 4-6 minutes or until firm to the touch, turning once. Using a slotted spoon, remove meringues to paper towels to drain. Repeat with remaining meringue, making a total of 12 snowballs. (Discard remaining milk.) If desired, serve with pecans.
Nutrition Facts : Calories 216 calories, Fat 6g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 88mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 0 fiber), Protein 7g protein.
FLOATING ISLAND (OEUFS A LA NEIGE)
A soft vanilla custard with floating clouds of poached meringue.
Provided by SUE WILLIAMS
Categories World Cuisine Recipes European French
Time 1h50m
Yield 5
Number Of Ingredients 5
Steps:
- Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
- In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
- Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 23.6 g, Cholesterol 118.3 mg, Fat 5.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 234.7 mg, Sugar 23.6 g
FLOATING ISLANDS
Categories Mixer Egg Dessert Poach Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
- Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.
- For meringues:
- Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.
- Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours.
- For caramel:
- Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes. Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.)
- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
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