ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN
I watched Ina make this on T.V. and it looks so pretty and good. I have not made this yet, but when I do I'll make sure to post a photo. The meringues are supposed to be soft.
Provided by cookiedog
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan.
- Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently.
- Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside.
- FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned.
- Allow to cool at room temperature and then break up in pieces.
- Lower the oven to 250°F Line 2 sheet pans with parchment paper.
- FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy.
- Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy.
- Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
- FOR THE CREME ANGLAISE:.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
- FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
- To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
ILE FLOTTANTE
Steps:
- Preheat the oven to 350 degrees F.
- For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.
- For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.
- Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.
- For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
- For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
- To make a day or two ahead, leave the caramel and praline at room temperature
- and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
ROASTED ASPARAGUS WITH SCRAMBLED EGGS - BAREFOOT CONTESSA / INA
Another recipe I watched Ina make that looked so scrumptious. This recipe is on foodnetwork, but I have editted it here to make it more healthy. I tried it this way and thought it was great! Hope you like it.
Provided by megs_
Categories Vegetable
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus completely.
- Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
- Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
- Sprinkle with the cheese and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste.
- Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
- Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
Nutrition Facts : Calories 302.7, Fat 10, SaturatedFat 5.5, Cholesterol 30.3, Sodium 631.6, Carbohydrate 34.4, Fiber 8.6, Sugar 8.4, Protein 21.7
BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN
After watching Ina make these to serve with her chicken salad this weekend I knew I would have to make these soon. I cannot wait to try!
Provided by CindiJ
Categories Scones
Time 30m
Yield 16 large scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Nutrition Facts : Calories 403.5, Fat 29.5, SaturatedFat 17.9, Cholesterol 155.6, Sodium 548.5, Carbohydrate 25.4, Fiber 0.9, Sugar 0.3, Protein 9.5
GUACAMOLE SALAD (BAREFOOT CONTESSA) INA GARTEN
I watched Ina make this on TV today and it looked so colorful I just have to try it. You may want to adjust the jalapeños to taste, add some mango, and if you are watching your calories- eliminate or reduce the olive oil.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the tomatoes, yellow pepper, black beans, red onion, jalapeño peppers, and lime zest in a large bowl.
- Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables.
- Toss well.
- Just before you're ready to serve the salad, fold the avocados into the salad.
- Check the seasoning and serve at room temperature.
Nutrition Facts : Calories 249.6, Fat 16.5, SaturatedFat 2.3, Sodium 299, Carbohydrate 22.4, Fiber 8.8, Sugar 2.3, Protein 6.4
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