Manhattan Floating Island Food

MANHATTAN FLOATING ISLAND

Steps:

• Preheat oven to 350 degrees F.
• In a bowl whisk egg yolks and 1/2 cup sugar until it is a pale yellow, set aside. In a medium saucepan heat heavy cream, over low heat, to just a boil. Slowly add cream to yolks, whisking constantly to avoid curdling. Transfer yolk mixture back to saucepan. Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey. Keep custard over low heat to keep warm, but do not allow eggs to curdle. In a clean medium bowl whisk the egg whites, remaining 1 tablespoon of sugar, cream of tartar and salt until stiff peaks form. Drop heaping spoonfuls of the meringue onto a parchment lined baking sheet. Bake 8 minutes, or until peaks are golden. To assemble, divide custard into 4 shallow bowls. Top each with a meringue peak, sprinkle with berries and powdered sugar.

FLOATING ISLANDS

Steps:

• In a saucepan, bring the milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk yolks with 1 cup of the sugar then temper with hot milk. Return to the heat and cook gently to thicken. Strain and place over ice water and stir to cool and thicken. Chill.
• Simmer 2 quarts of water in a large frying pan but do not boil. Meanwhile, beat the whites until stiff but not dry. Gradually add the remaining 3/4-cup of sugar and continue beating until glossy, about 30 more seconds. Place a large sheet pan next to the water, lined with waxed paper dampened slightly. Using a large star tip or 2 dessert spoons or an ice cream scoop, squeeze out rosettes onto the paper.
• Using a spatula, lift the rosettes off the paper 1 at time and slide them into the simmering water. Poach for 7 minutes on the bottom then turn over for 3 minutes, not allowing them to touch while poaching. Drain on a dish towel. Remove to a sheet pan and chill.
• Crystallized Rose Petals: Whisk water and egg white in medium-sized mixing bowl. Dip rose petals into mixture and stick to inside rim of bowl to drain. Dip both sides of drained petals in sugar and place on a sheet pan with parchment paper. Let dry for 4 hours in a warm place.
• Serve floating islands in a bowl of the vanilla sauce, garnished with rose petals.

FLOATING ISLAND

Steps:

• In a medium bowl, beat the yolks with 6 tablespoons of the sugar until pale and thick (about 5 minutes). In a medium saucepan scald the milk with 1 of the vanilla beans. Split vanilla bean. Beat the milk very gradually into the egg mixture. Return the mixture to the pan and cook, stirring constantly with a wooden spoon, for about 10 minutes, until the custard thickens enough to coat the back of the spoon. (Be careful not to let the mixture boil or the eggs will curdle). Remove vanilla bean. Place the pan over ice and stir occasionally to prevent a skin from forming.
• While the custard is cooling, beat the whites with the salt, 4 tablespoons of the sugar, and 1/4 teaspoon cream of tartar until stiff peaks are formed.
• In a 12-inch skillet, bring the water to a boil with the lemon juice. Lower the heat. Using a large kitchen spoon, carefully slide 8 scoops of meringue, one scoop at a time, into the simmering water. Poach the meringue for 1 1/2 minutes then turn over and poach for 2 minutes longer. Remove the meringues with a slotted spoon to a clean kitchen towel.
• For the caramel syrup: Place sugar and water in saucepan and swirl (shake pan with circular motion) over moderately high heat until the sugar has dissolved completely. Then let the sugar boil, swirling the pan occasionally, until the syrup turns a light, nut brown. This will take 3 to 4 minutes. Remove saucepan from heat as soon as the desired color is reached; if you let it darken too much, it will have a bitter taste. Pour 1/3 cup of water into the preceding caramel and simmer, stirring, until the caramel has dissolved.
• To assemble the dessert, pour the custard in a large serving bowl and float the meringues on top. Combine. Immediate drizzle the caramel syrup over the meringues and serve.

FLOATING ISLAND

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.