breaking news
Healthy Food Factory Commissary Commercial Kitchen in Boca Raton, OUR KITCHENS ARE AVAILABLE 24/7/365 - Call (561) 394-7466 - Healthy Food Factory Commissary Commercial Kitchen in Boca Raton, OUR KITCHENS ARE AVAILABLE 24/7/365 - Call (561) 394-7466
Sign up for Newsletter
Email:
Florida_Panthers_Single_Game_Tickets_DIGITAL_8_2_18_CHILL_300x250.jpg
Century_21_Stuart_Goodwin.jpg
SFWW_236X150_WEB_AD_HAPPY_HERALD.jpg
Healthy_Food_Factory.jpg
South_Flo_Gutter_Services.jpg
Superios_Tint.png
DirectFreight.jpg
Open_house_Interior.jpg
A_H_Automotive.jpg
Dos_Amigos.jpg
Storm_Depot.jpg
Perfectly_Imperfect.jpg
Hemp_Factory.jpg
CBD_Docs.jpg
Bicycle_Spot.jpg
Allure_Massage.jpg
PG EXPRESS_1.jpg
Nomad_banner.jpg
Ace_Hardware.jpg
FinsFurs_Feathers.jpg
Ace_Hardware_rental.jpg
rss.jpg

 

 

 

 

 

 

 
Home / Articles / Food / Recipe of the Month /  Floating Islands
. . . . . . .
Monday, August 6,2012

Floating Islands

By Chef Maria Amado  

Ingredients for the Crème Anglaise

1 lt. Whole milk
1 Vanilla bean or
1 Tbsp Vanilla extract
8 Egg yolks
½ Cup sugar

Preparation

Prepare a stainless steel bowl that sets in a pan for the Bain Marie. -Prepare a large bowl of ice or iced water. -Split the vanilla bean in half lengthwise. Scrape the pulp from inside the bean with a paring knife. Reserve. 1. Combine the egg yolks and half of the sugar in a stainless steel bowl. Whip until thick and light.

2. In another pan scald the milk with the other half of the sugar, the pulp and the vanilla bean lengthwise.

3. Very gradually pour the hot milk little by little into the egg yolk mixture while stirring constantly with the whip in order to temper the egg yolks until completely mixed.

4. Set the bowl in the pan of simmering water. Heat it, stirring constantly, until it thickens enough to coat the back of a spoon. See pictures at www. chefmariaamado.con in Postres y Reposteria , Islas Flotantes.

5. Remove the egg yolk mixture from the heat and set in the bowl of cold water to stop the cooking. Add the vanilla extracts if you are not using the vanilla bean.

6. Strain and pour in the cups. Refrigerate.

Ingredients for the Meringues

8 Egg whites
1 Cup sugar

Preparation

Preheat oven to 220 F degrees 1. Whip the egg yolks with the sugar until they form soft peaks.

2. Add the meringue to a piping bag. Line a sheet pan with parchment paper, pipe the meringues on it and bake for 55 minutes. Bring to broil until lightly golden brown. Turn off the oven. Keep the meringues in the oven off with the door oven a little open for 5 minutes. Take the meringues out the oven. Reserve.

Ingredients for the Caramel

½ Cup water
2/3 Cup sugar

Preparation

1. In a small pan pour the water and the sugar and cook at high heat until golden brown.

Take the caramel out of the heat; set aside to cool down just a bit.

2. Spray a ladle with oil and with a fork pour a thread of caramel on the top of the ladle until a grid is formed. Let it to cool down a bit. Take the caramel grid out the ladle. In the cooled cups of crème anglaise place the meringues and the caramel grid on top of the meringues. Serve.

 

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 
Close
Close
Close