Strawberry Floating Islands Food

STRAWBERRY FLOATING ISLANDS

Steps:

• Beat the egg whites with the pinch of salt until softly peaked. Add four tablespoons of the sugar and beat until stiff. Gradually add all but one-third cup of the sugar, beating constantly, until the egg whites are stiff and glossy.
• Heat a large pan of water until the steam rises from the top but before it has come to a simmer. Using two large tablespoons or an ice cream scoop, form large ovals or rounds of the egg white mixture and drop them into the water. Poach for two minutes, turn once and poach them another two minutes. Remove the meringues as they are done and drain them on absorbent paper. Refrigerate for at least one hour. You may not be able to poach all the meringues at one time.
• Puree two pints of the strawberries and season the puree with the remaining sugar and the lemon juice. Add the cinnamon. Refrigerate the puree. Slice the remaining strawberries in half lengthwise and refrigerate. To serve, spoon the strawberry puree into a shallow serving bowl and float the meringues on top. Scatter the sliced strawberries around and over the meringues and serve.

SPRING CLOUDS IN STRAWBERRY SAUCE (FLOATING ISLANDS)

Steps:

• FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form. Gradually add sugar until whites are thick and glossy.
• In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering. Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6-8 minutes, turning gently halfway through cooking time. Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet. Serve when cooled to room temperarure.
• FOR THE SAUCE: In a food processor or blender, purée strawberries with sugar and juice until smooth. Add some exrra juice for a slightly thinner sauce if wanted.
• TO SERVE: spoon sauce into inividual shallow bowls. Arrange a cloud on sauce and garnish with a fresh mint leaf.
• MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead. Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.