Floating Island Dessert Recipe
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4.4
42 reviews
Good
Floating Island Dessert Recipe
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Floating Island Dessert, a scrumptious recipe of poached meringues floating over crème anglaise, a smooth and silky cream made with milk, egg yolks, sugar and vanilla. It's a very easy treat to make, and quick too. Serve it chilled from the fridge, and it's one exquisitive dessert you'll have again and again.
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Ingredients
For the meringues
- 5 egg whites
- 60 g sugar ( 3 ½ tbsp)
- 1 teaspoon vanilla extract
For the vanilla custard
- 5 egg yolks
- 1 l milk (4 cups)
- 1 teaspoon vanilla extract
- 60 g sugar (3 ½ tbsp)
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Instructions
- Separate the egg yolks from the egg whites.
- 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.
- Make sure you poach the meringues in batches, so the pan is not overcrowded.
- Remove the meringues from the milk, and set aside.
- Pour a ladleful of the hot milk over the egg yolk mixture, whisking well after each addition, until the milk is used up.
- Simmer the milk and egg mixture for 2-3 minutes until the custard thickens slightly and coats the back of the spoon.Remove from the heat, leave to cool, then top with the poached meringues.
- Refrigerate for at least 2 hours before serving.
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- MAKE SURE THE EGGS ARE AT ROOM TEMPERATURE BEFORE YOU START, OTHERWISE THE EGGS WILL CURDLE WHEN YOU ADD THE HOT MILK OVER THE EGG YOLK MIXTURE.
- POUR OVER THE MILK GRADUALLY AND NOT ALL AT ONCE, AND WHISK WELL BEFORE ADDING MORE
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- MAKE SURE THE EGGS ARE AT ROOM TEMPERATURE BEFORE YOU START, OTHERWISE THE EGGS WILL CURDLE WHEN YOU ADD THE HOT MILK OVER THE EGG YOLK MIXTURE.
- POUR OVER THE MILK GRADUALLY AND NOT ALL AT ONCE, AND WHISK WELL BEFORE ADDING MORE
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
43g
(14%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
269mg
(90%)
Sodium
181mg
(8%)
Potassium
416mg
(12%)
Sugar
43g
(86%)
Vitamin A
729IU
(15%)
Calcium
314mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 269mg | 90% |
| Sodium | 181mg | 8% |
| Potassium | 416mg | 9% |
| Sugar | 43g | 86% |
| Vitamin A | 729IU | 15% |
| Calcium | 314mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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