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:
Paps_Fitness.jpg
Jadi_Auto_Recon.jpg
Happy_Herald_web_banner_Oct_236x126.jpg
Half_Price_Countertops.jpg

All_Fencing___Repair_BANNER.jpg

Anthony Michael Kulp PA_1.jpg
Kona.jpg
Bargain Blinds_1.jpg
Protect Sliding Door Repair_1.jpg
The_Amp_Shop.jpg
Palm_Air.jpg
Diamonds and Doggies_1.jpg
Plumbing_Experts.jpg
Appleton_Chiropractic.jpg
Dan_s_Fan_City.jpg
Stellar_Public_Adjustment.jpg
FinsFurs_Feathers.jpg
LovePlants.jpg
Healthy_Food_Factory.jpg
Open_house_Interior.jpg
A_H_Automotive.jpg
Dos_Amigos.jpg
Allure_Massage.jpg
Nomad_banner.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