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 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 (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.
More about "floating islands meringuecustard recipes"
FLOATING ISLANDS DESSERT – BAKING LIKE A CHEF
From bakinglikeachef.com
5/5 (6)Total Time 50 minsCategory Gluten-FreeCalories 501 per serving
- 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.
ÎLE FLOTTANTE (FLOATING ISLAND) RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine FrenchCategory DessertServings 6Total Time 1 hr
FLOATING MERINGUE ISLANDS | BRITISH RECIPES | GOODTO
From goodto.com
4/5 (17)Category DessertCuisine British, FrenchTotal Time 30 mins
FLOATING ISLAND - IMMACULATE BITES
From africanbites.com
FLOATING ISLAND DESSERT - SWEET AS HONEY
From sweetashoney.co
FRENCH DESSERT RECIPE: FLOATING MERINGUE ISLANDS | 12 TOMATOES
From 12tomatoes.com
FLOATING ISLAND ON SPANISH CUSTARD | QUIERO POSTRE
From quieropostre.com
HOW TO MAKE A FLOATING ISLAND DESSERT | RACHAEL'S SISTER MARIA
From rachaelrayshow.com
FLOATING ISLAND DESSERT | BONNI BAKERY
From bonnibakery.com
FLOATING ISLANDS RECIPE - BBC FOOD
From bbc.co.uk
FLOATING ISLANDS RECIPES - BBC FOOD
From bbc.co.uk
FLOATING ISLANDS WITH SPUN SUGAR RECIPE - BBC FOOD
From bbc.co.uk
FLOATING ISLANDS RECIPE - BBC FOOD
From bbc.co.uk
FLOATING ISLANDS (MERINGUES IN CUSTARD SAUCE) RECIPE - BLOGGER
From mostlyfoodstuffs.blogspot.com
FLOATING ISLANDS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST INSTANT POT FLOATING ISLAND MERINGUE RECIPE - HOW …
From 177milkstreet.com
FLOATING ISLAND DESSERT RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
FLOATING ISLAND RECIPE | FITTTZEE - SUNCAKEMOM
From suncakemom.com
MODERN FLOATING ISLAND DESSERT RECIPE - MASHED
From mashed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love