Floating islands (also known as snow eggs) is probably my all-time favourite dessert. The combination of flavours and textures - the creamy custard, the spongy meringue and the crunchy toffee - is sooo good! We made these on Saturday night for another progressive dinner party - we were on dessert this time. I'd made floating islands once before and remembered them being difficult but actually they were very easy this time around...and so delicious that I thought I would share the recipe with you!
Serves 6-8
6 eggs, separated (at room temperature)
1 1/2 cups caster sugar
4 1/2 cups milk
1 vanilla bean, split
3/4 cup sugar, extra
1. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup caster sugar, beating well after each addition, until stiff and glossy. It's really important that you have a clean bowl and clean beaters for this, and that you don't give up beating until they're really nice and stiff!
2. Combine the milk, 1/2 cup caster sugar and the vanilla bean in a large frying pan and bring to a simmer. Using two dessert spoons, mould the meringue into egg shapes and lower in batches into the simmering milk. Poach each batch for around five minutes or until firm to touch, turning once. Be careful when turning them because they're very delicate. Remove with a slotted spoon and set aside. Don't worry if they don't look perfect - they will improve a bit as they cool. When they are all done, strain the milk.
3. Whisk the egg yolks with the remaining caster sugar until thick and pale. Gradually pour the milk into the egg yolk mixture, whisking well to combine. Pour the custard mixture into a pan and stir over low heat until it thickens and coats the back of a wooden spoon. Don't let it boil, and keep stirring all the time to avoid lumps. Pour the custard into shallow serving bowls and allow to cool.
4. When the custard is completely cold, arrange the poached meringues on top (we did two per person). Stir the extra sugar with 2 tablespoons water in a small pan over low heat until the sugar has dissolved completely (it will turn clear). If you find it's taking ages and becoming too dry you might need to add a bit more water (we did). When the sugar has dissolved, bring to the boil and simmer until the syrup turns golden brown. Once this happens, take it off the heat straight away or it will burn. Carefully drizzle the toffee over the meringues and custard. Yum!
6 eggs, separated (at room temperature)
1 1/2 cups caster sugar
4 1/2 cups milk
1 vanilla bean, split
3/4 cup sugar, extra
1. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup caster sugar, beating well after each addition, until stiff and glossy. It's really important that you have a clean bowl and clean beaters for this, and that you don't give up beating until they're really nice and stiff!
2. Combine the milk, 1/2 cup caster sugar and the vanilla bean in a large frying pan and bring to a simmer. Using two dessert spoons, mould the meringue into egg shapes and lower in batches into the simmering milk. Poach each batch for around five minutes or until firm to touch, turning once. Be careful when turning them because they're very delicate. Remove with a slotted spoon and set aside. Don't worry if they don't look perfect - they will improve a bit as they cool. When they are all done, strain the milk.
3. Whisk the egg yolks with the remaining caster sugar until thick and pale. Gradually pour the milk into the egg yolk mixture, whisking well to combine. Pour the custard mixture into a pan and stir over low heat until it thickens and coats the back of a wooden spoon. Don't let it boil, and keep stirring all the time to avoid lumps. Pour the custard into shallow serving bowls and allow to cool.
4. When the custard is completely cold, arrange the poached meringues on top (we did two per person). Stir the extra sugar with 2 tablespoons water in a small pan over low heat until the sugar has dissolved completely (it will turn clear). If you find it's taking ages and becoming too dry you might need to add a bit more water (we did). When the sugar has dissolved, bring to the boil and simmer until the syrup turns golden brown. Once this happens, take it off the heat straight away or it will burn. Carefully drizzle the toffee over the meringues and custard. Yum!
No comments:
Post a Comment