FLOATING ISLAND (OEUFS A LA NEIGE) RECIPE | ALLRECIPES
A soft vanilla custard with floating clouds of poached meringue.
Provided by SUE WILLIAMS
Categories World Cuisine European French
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 5 servings
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, CarbohydrateContent 23.6 g, CholesterolContent 118.3 mg, FatContent 5.3 g, ProteinContent 6.1 g, SaturatedFatContent 2.3 g, SodiumContent 234.7 mg, SugarContent 23.6 g
FLOATING ISLANDS RECIPE | BBC GOOD FOOD
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
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
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, FatContent 12 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 58 grams sugar, ProteinContent 10 grams protein, SodiumContent 0.5 milligram of sodium
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FLOATING ISLANDS RECIPE | BON APPÉTIT
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- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
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Reviews 2.4
- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
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From allrecipes.com
Reviews 4.7
Total Time 10 minutes
Category Drink Recipes, Punch Recipes, Non-Alcoholic Punch Recipes
Calories 171.5 calories per serving
- In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet. Just before serving add cherries and cherry juice and float orange slices on top.
FLOATING ISLAND RECIPE - FOOD.COM
From food.com
Reviews 1.0
Total Time 55 minutes
Calories 231.9 per serving
- Cut into 6 wedges and serve on a pool of cool crème anglaise, which is actually a bit difficult to make at home. If you have any hesitation, buy it pre-made. If you are feeling adventurous, use your leftover egg yolks and any crème anglaise recipe from the web and follow the directions EXACTLY-- it must NEVER boil.
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From food.com
Total Time 30 minutes
Calories 309.6 per serving
- Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.
FLOATING ISLANDS RECIPE | EPICURIOUS
From epicurious.com
Reviews 2.4
- Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
FLOATING ISLANDS RECIPE | MYRECIPES
From myrecipes.com
Total Time 3 hours 30 minutes
- Assemble: Divide the crème anglaise among 8 individual shallow bowls or dessert plates. Place 1 meringue cloud in each bowl. Pour caramel over meringues, or dip a fork into the caramel, and drizzle over meringues. (If the sauce begins to thicken, simply reheat it over low until it returns to drizzling consistency.) Garnish with fresh raspberries, if desired.
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