All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Jul 12, 2006  •  Visited (1525)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Floating Island
What You Need:
  • 4 egg yolks
  • ¼ cup sugar
  • 2 cups light cream
  • 1/3 cup guava jelly
  • 2 egg whites
  • ½ cup heavy cream
  • 2 tablespoons confectioners' sugar
  • ¼ cup dark rum

  • How To Cook:
    1. In a heavy 1- to 1½ -quart saucepan, combine the egg yolks and sugar and beat with a whisk for 2 or 3 minutes, until they begin to thicken. Whisking constantly, slowly pour in the cream.

    2. Place the pan over low heat and, stirring constantly and deeply with a wooden spoon, simmer for 10 to 12 minutes, or until the custard is thick enough to coat the spoon.

    3. Do not allow the mixtures to come anywhere near the boiling point or it may curdle. Let the custard cool to room temperature, then pour it into a serving dish about 8 or 9 inches in diameter, and refrigerate for at least 3 hours, or until it is completely chilled.

    4. Just before serving, melt the guava jelly in a small skillet over low heat. Remove the pan from the stove. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks when the beater is lifted from the bowl.

    5. Beating constantly, pour the melted jelly slowly over the whites in a thin stream and continue to beat until the jelly and the whites are well blended.

    6. To make the "floating islands" for which the dessert is named, scoop up about ¼ cup of the beaten egg whites in a ladle or serving spoon and drop it gently on the surface of the custard, spacing each island an inch or so from the other.

    7. With the same beater, in a chilled bowl, beat the heavy cream until it begins to thicken. Add the confectioners' sugar and the rum, and continue beating until the cream is stiff but not buttery.

    8. Place a heaping teaspoon of the whipped cream on each of the islands and serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Jamaica
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Fruits » Guava
    Main Ingredient » Dairy » Cream
    Dish » Desserts

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy