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 ISLAND
Provided by Food Network
Categories dessert
Time 1h
Yield 4 to 8 servings, makes about 8
Number Of Ingredients 7
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.
FLOATING ISLANDS
Whip up some floating islands at your next dinner party, the retro-cool French dessert featuring crème anglaise, meringue and caramel
Provided by Anna Glover
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Heat the milk and vanilla in a pan until steaming. Whisk the egg yolks and sugar in a large bowl until smooth and creamy. Continue whisking while you pour the hot milk over the egg yolks in a steady stream, until combined. Transfer back to the pan, and heat over a medium-low heat, stirring constantly, until thickened, about 10 mins. It shouldn't be custard thick, more of a thick double cream consistency. Transfer to a bowl, cover the surface with a scrunched piece of baking parchment and leave to cool. Once cool, chill until ready to serve.
- Put the egg white in a stand mixer. Whisk for 4-5 mins until you get soft peaks. With the motor still running, add the sugar 1 tbsp at a time, allowing it to be incorporated before adding the next. When all the sugar has been added, whisk for another 2-3 mins until stiff.
- Pour the milk and 200ml water into a wide pan or medium frying pan and heat until steaming, but not boiling. Add heaped teaspoons of the meringue mix into the milk, using another teaspoon to slide the meringue off the spoon, and gently poach for 3-4 mins (you don't need to move them around). Carefully turn the meringues over and cook the other side for 3-4 mins until set. Remove the meringues from the milk and leave to cool on a plate.
- To make the caramel, heat the sugar, 1 tbsp water and pinch of salt in a small pan and cook on a medium heat until you get a lightly golden caramel, about 10 mins. Keep warm for drizzling at the end.
- To serve, briefly stir, then spoon the custard into four ramekins or small bowls. Top each with a meringue and a drizzle of caramel.
Nutrition Facts : Calories 383 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 58 grams sugar, Protein 10 grams protein, Sodium 0.5 milligram of sodium
ILE FLOTTANTE (FLOATING ISLAND)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield 8 or more servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 307 milligrams, Sugar 30 grams, TransFat 0 grams
More about "manhattan floating island recipes"
FLOATING ISLAND DESSERT RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.3/5 (12)Total Time 20 minsCategory DessertCalories 367 per serving
- In a bowl, beat together the egg yolks with the 60 grams of sugar and one teaspoon of vanilla extract until you get a pale yellow colour and a thicker smooth paste. Set aside.
- In a separate bowl, beat the egg whites until you get soft peaks, then add the 60 grams of sugar and beat again until you get stiff peaks, a meringue-like consistency.
- Bring the milk to the boil, add the vanilla extract, and add one tablespoon of meringue, and poach on both sides for about 1-2 minutes.
FLOATING ISLAND DESSERT - SWEET AS HONEY
From sweetashoney.co
5/5 (306)Calories 121 per servingCategory Dessert
FLOATING ISLANDS RECIPE | BON APPéTIT
From bonappetit.com
THIS FLOATING ISLAND DESSERT WAS ONE OF JULIA CHILD'S …
From tasteofhome.com
NYC FLOATING PARK ‘LITTLE ISLAND’ IS OFFICIALLY OPEN
From secretnyc.co
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
MODERN FLOATING ISLAND DESSERT RECIPE - MASHED
From mashed.com
FLOATING ISLANDS WITH SPUN SUGAR RECIPE | PBS FOOD
From pbs.org
FLOATING ISLAND RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
MANHATTAN FLOATING ISLAND RECIPE | SUNNY ANDERSON
From cookingchanneltv.cel29.sni.foodnetwork.com
BEST FLOATING ISLAND DESSERT RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
MANHATTAN FLOATING ISLAND – RECIPES NETWORK
From recipenet.org
EASY ILE FLOTTANTE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
RECIPES:FLOATING ISLAND - DAVE'S GARDEN
From davesgarden.com
FLOATING ISLANDS RECIPE - BBC FOOD
From bbc.co.uk
MANHATTAN FLOATING ISLAND RECIPE | SUNNY ANDERSON
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love