Floating Islands With Two Sauces Recipe
Ingredients
| Milk | 2 1/2 Cup (16 tbs) (FOR THE MERINGUES AND CUSTARD SAUCE) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs) (FOR THE MERINGUES AND CUSTARD SAUCE) | |
| 5 eggs, separated, at room temperature | ||
| Pinch of cream of tartar | ||
| Confectioner’s sugar | 1/4 Cup (16 tbs) (FOR THE MERINGUES AND CUSTARD SAUCE) | |
| Vanilla extract | 1 1/2 Teaspoon (FOR THE MERINGUES AND CUSTARD SAUCE) | |
| Strawberries | 2 Pint, washed (FOR THE STRAWBERRY SAUCE) | |
| Confectioner’s sugar | 3 Tablespoon (FOR THE STRAWBERRY SAUCE) | |
| 1-2 tablespoons framboise or kirsch (optional) | ||
Directions
TO PREPARE THE MERINGUES AND CUSTARD SAUCE Pour the milk into a 10-inch skillet and stir in the confectioners' sugar.
Over low heat, bring the milk to a simmer.
In the meantime, combine the egg whites with the cream of tartar in a medium size bowl and beat until soft peaks begin to form.
Add 1/4 cup of confec doners' sugar, a little at a time, and continue beating until stiff peaks form.
With a large spoon, drop generous spoonfuls of egg white onto the warmed milk, and let the meringues poach over low heat for about 3 to 4 minutes, until firm on the bottom.
Using a slotted spoon or two forks, carefully turn the meringues over, and continue cooking for another 3 to 4 minutes.
Remove the meringues with a slotted spoon to a platter and refrigerate them for at least 1 to 2 hours.
Let the milk cool slightly.
Gradually beat in the egg yolks, and stir continuously with a wooden spoon over medium-low heat until the custard thickens enough to coat the spoon lightly, about 5 to 6 minutes.
Remove the pan from the heat, stir in the vanilla, and beat the sauce for 1 to 2 minutes to cool.
Pour the sauce through a fine strainer into a bowl, and refrigerate until needed.
to make the strawberry sauce reserve 6 to 12 (depending on the size) of the nicest berries to be used as garnish.
Hull the remaining berries, add the sugar, and puree them in a processor fitted with a steel chopping blade or in a blender.
Pass the puree through a fine sieve and add the optional framboise or kirsch, if desired.
Refrigerate until needed.
for the final assembly In a shallow serving bowl or on individual plates, spoon out the custard sauce.
Place the meringues on top of the sauce (divided equally if served individually), followed by generous spoonfuls of the strawberry sauce.
Garnish with the remaining whole berries.
Over low heat, bring the milk to a simmer.
In the meantime, combine the egg whites with the cream of tartar in a medium size bowl and beat until soft peaks begin to form.
Add 1/4 cup of confec doners' sugar, a little at a time, and continue beating until stiff peaks form.
With a large spoon, drop generous spoonfuls of egg white onto the warmed milk, and let the meringues poach over low heat for about 3 to 4 minutes, until firm on the bottom.
Using a slotted spoon or two forks, carefully turn the meringues over, and continue cooking for another 3 to 4 minutes.
Remove the meringues with a slotted spoon to a platter and refrigerate them for at least 1 to 2 hours.
Let the milk cool slightly.
Gradually beat in the egg yolks, and stir continuously with a wooden spoon over medium-low heat until the custard thickens enough to coat the spoon lightly, about 5 to 6 minutes.
Remove the pan from the heat, stir in the vanilla, and beat the sauce for 1 to 2 minutes to cool.
Pour the sauce through a fine strainer into a bowl, and refrigerate until needed.
to make the strawberry sauce reserve 6 to 12 (depending on the size) of the nicest berries to be used as garnish.
Hull the remaining berries, add the sugar, and puree them in a processor fitted with a steel chopping blade or in a blender.
Pass the puree through a fine sieve and add the optional framboise or kirsch, if desired.
Refrigerate until needed.
for the final assembly In a shallow serving bowl or on individual plates, spoon out the custard sauce.
Place the meringues on top of the sauce (divided equally if served individually), followed by generous spoonfuls of the strawberry sauce.
Garnish with the remaining whole berries.
Chef
