Floating Islands Recipe
Ingredients
| 600 ml / 1 pint milk | ||
| Eggs | 2 , separated | |
| 50 g / 2 oz castor sugar plus 2 level teaspoons | ||
| Cornflour | 1 Tablespoon (Leveled) | |
| Vanilla essence | ||
| A very little water | ||
Directions
GETTING READY
1. Keep ready a baking tray lined with grease proof paper.
MAKING
2. In a heavy bottomed saucepan, bring milk to scalding point.
3. Reduce heat to low and simmer, without letting it boil.
4. In a clean bowl, whisk the egg white using a hand beater until it is firm.
5. Add half the sugar and continue whisking till stiff.
6. Fold in the remaining sugar using a spatula.
7. Using a ladle, spoon each portion of egg white one at a time, into the hot milk and poach for 4-5 minutes until it is set.
8. Using a slotted spoon, lift and place on a grease proof paper to drain.
9. Do the same with the other 3 portions of egg white. Allow them to cool.
FINALIZING
10. In a medium bowl, combine the corn flour with 2 table spoon water, egg yolks, 2 teaspoons sugar and essence and stir to blend.
11. Pour this mixture into the milk in the saucepan and stirring continuously; simmer the milk until it has thickened like custard.
12. Allow the custard to cool a little before serving.
SERVING
13. Pour the custard into 4 glass dessert bowls.
14. Place on poached egg island on top on the custard.
15. Garnish with grated chocolate or chocolate vermicelli.
1. Keep ready a baking tray lined with grease proof paper.
MAKING
2. In a heavy bottomed saucepan, bring milk to scalding point.
3. Reduce heat to low and simmer, without letting it boil.
4. In a clean bowl, whisk the egg white using a hand beater until it is firm.
5. Add half the sugar and continue whisking till stiff.
6. Fold in the remaining sugar using a spatula.
7. Using a ladle, spoon each portion of egg white one at a time, into the hot milk and poach for 4-5 minutes until it is set.
8. Using a slotted spoon, lift and place on a grease proof paper to drain.
9. Do the same with the other 3 portions of egg white. Allow them to cool.
FINALIZING
10. In a medium bowl, combine the corn flour with 2 table spoon water, egg yolks, 2 teaspoons sugar and essence and stir to blend.
11. Pour this mixture into the milk in the saucepan and stirring continuously; simmer the milk until it has thickened like custard.
12. Allow the custard to cool a little before serving.
SERVING
13. Pour the custard into 4 glass dessert bowls.
14. Place on poached egg island on top on the custard.
15. Garnish with grated chocolate or chocolate vermicelli.
Chef
