Scarlett WFloating Island
May 31st 2006 02:42
Floating Island
About Floating Island
Floating Island is a classic French dessert which also known as “Oeufs a la Niege” in French. It composes of light custard topped with the poached meringue and a drizzle of caramel.
INGREDIENTS
Serves 4 – 6
For the poached meringue
2 egg whites
2 tablespoons caster sugar
For the custard sauce
6 egg yolks
50 gm granulated sugar
1 tablespoon cornflour
1½ cups milk
1 vanilla pod, seeded
For the caramel
50 gm sugar
1 tablespoon water
1. For the poached meringue, put the egg whites in a clean, greasefree bowl with sugar, whisk until the mixture become smooth and glossy.
2. Scald the milk, then spoon the meringue over the milk and poach until cooked, remove and let cool.
3. To make the custard, scald the milk by heating it to just below boiling point. Mix the egg yolks, granulated sugar and cornflour in another pan, Split the vanilla bean, scrape out the seeds, and add, with the bean, to this mixture. Slowly add the scalded milk, stirring constantly with a wire whisk. Place over a low heat and continue stirring until the sauce thickens. Do not allow to boil.
4. Strain through a fine sieve, discard the vanilla bean. Then pour into 4 - 6 wine glasses, lay over the poached meringues.
5. For the caramel, put the sugar and water into a heavy-based pan and leave over a medium heat, stir now and then, until it turns amber in colour. Remove from the heat and drizzle over the meringues and serve.
**From “Refreshing after Dinner Treats” and “Table for Two French Recipes for Romantic Dinning **
Tips:
Poach the meringue over very low heat.
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