floating islands
(1 rating)
IPP - Week 6, June 14th These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. This version of Floating Islands is garnished with a sugar cage and served in a margarita glass
(1 rating)
Ingredients For floating islands
- MERINGUES
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8 ozgranulated sugar
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8 ozegg whites
- POACHING LIQUID
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1 qtmilk
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1 Tbspgranulated sugar
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1 tspsalt
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3vanilla beans, split
- SAUCE ANGLAISE
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10 ozheavy cream
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10 ozmilk
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1 cgranulated sugar
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4fresh eggs
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3egg yolks
How To Make floating islands
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1POACHED MERINGUES: Whip the egg whites until frothy; gradually add the sugar until you have a stiff meringue. Bring all of the poaching ingredients together in a stockpot and scald. Spoon the meringues into the poaching liquid, and poach for 3 minutes on each side. Drain on a paper towel and save for later.
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2SAUCE ANGLAISE: Combine the milk, heavy cream and the sugar and vanilla, in a stockpot and bring to a scald. Combine the eggs and the yolks in a bowl and temper the eggs with some of the hot milk mixture. Transfer back to the stockpot and reduce the heat and cook the sauce until it reaches Nape' (coats the back of a spoon). Strain the sauce thru a fine mesh strainer, and shill in an ice bath. To this, add 1 shot glass of Grand Mariner liquor and stir.
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3TO ASSEMBLE: Fill a martini glass with some of the anglaise sauce, top it off with 2 poaches meringues, then sprinkle some shaved chocolate over the top and serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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