Floating Island With Apricot Creme Anglaise Recipes

Steps:

• Place the currants in a small bowl and add warm water to cover. Let stand 30 minutes or longer. Drain and pat dry.
• Place the spongecake loaf on a flat surface and, holding a sharp knife parallel to the surface, cut the cake lengthwise into four flat slices, each approximately the same thickness.
• Arrange the slices close together. Sprinkle or brush with the kirschwasser or maraschino liqueur.
• Heat the apricot preserves in a small saucepan, stirring. When slightly liquid, remove from the heat. Brush the spongecake slices with the preserves.
• Use half of the currants and sprinkle an equal portion of them over the layers. Sprinkle each layer with an equal amount of the almonds. Reshape the loaf by piling the layers one on top of the other.
• Whip the cream and when it is partly beaten, sprinkle in the sugar. Continue beating until it is stiff. Coat the reassembled loaf with the whipped cream, top and sides.
• Sprinkle the remaining currants and the pistachios over the loaf. Set the loaf in a rectangular serving dish, leaving a margin for the sauce. Pour an English custard or a raspberry sauce around the cake and serve sliced.

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.

Steps:

• Make the meringue: Heat oven to 250 degrees. Butter the inside of a 2-quart soufflé mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
• Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth. Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks. Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in almond flour.
• Spoon mixture into the prepared dish and smooth the top. It might overfill the dish; that's O.K. Do not press mixture down. Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
• Prepare the crème Anglaise: In a medium, heavy saucepan, bring milk to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, dribble in about half of the hot milk. (Don't stop whisking or you risk curdling the eggs.) Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan. When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
• Transfer apricot mixture to a food processor or blender, add vanilla and purée until just smooth. Don't overdo it: you don't want a mousse-like froth. Chill until serving, at least 1 hour and up to 3 days.
• Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl. The sugar syrup that's formed will run down the sides of the meringue. Pour apricot crème Anglaise around the island, creating a pale orange sea. Serve garnished with sliced almond and apricots, if you like.