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Рецепт Ile Flottante (Molded Floating Island)
by Global Cookbook

Ile Flottante (Molded Floating Island)
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Ингредиенты

  • 1 c. Heavy cream combined with
  • 1 c. Lowfat milk
  • 1/2 c. Granulated sugar
  • 1 x Tablesp. flour
  • 1/8 tsp salt
  • 4 x Egg yolks, beaten
  • 1/4 tsp vanilla extract

Инструкции

  1. CUSTARD SAUCE:Day before:1. In double boiler, heat cream.
  2. Combine sugar, flour, and salt. Add in to egg yolks; beat till well-mixed.
  3. Stir some of warm cream mix into egg yolks; mix well. Stir egg mix into the remaining cream mix in double boiler.
  4. Cook over warm water, stirring constantly, about 15 minutes. or possibly till mix is thickened and coats spoon. Remove from heat.
  5. Add in vanilla; cover surface with waxed paper; chill overnight.
  6. MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp. cream of tartar 1 teasp. vanilla extract
  7. Several hrs before serving:1. Let egg whites stand at room temperature 1 hr.
  8. Start heating oven to 350 F. Butter a 1 1/2-quart. mold or possibly 4 to 6 custard c.; then sprinkle lightly with a little granulated sugar.
  9. In large bowl, beat egg whites till foamy; add in salt and cream of tartar; continue beating till soft peaks form; gradually add in 1 c. sugar, beating well after each addition. Continue beating till stiff peaks form.
  10. Stir in vanilla. Turn egg-white mix into prepared mold or possibly custard c.; set in pan of warm water. Bake mold 30 minutes., custard c., 15 minutes.
  11. Unmold at once onto large serving plate or possibly into individual serving dishes; meringue will shrink slightly. Chill till ready to serve.
  12. CARAMEL SYRUP: Several hrs before serving:
  13. In large, heavy frying pan or possibly skillet, spread 1/4 c. granulated sugar in a thin layer. Heat slowly over low heat, till sugar is melted and golden brown in color. Then, very, very slowly, stir in 3 tablesp. warm water. Continue to heat syrup till slightly thickened and all sugar lumps are dissolved. (If syrup becomes too thick to pour, reheat over warm water.)
  14. To serve:Pour custard sauce around meringue or possibly meringues. Top with all of caramel syrup; garnish with strawberries.
  15. Makes 6 servings.