Floating Island with Sherry
1 egg white
salt
3/8 cup of sugar
2 cups of milk
2 eggs
1 egg yolk
milk
2 tablespoons of sherry
Make meringue toppings first. Beat egg white with 1/16 teaspoon of salt
until soft peaks form. Add 2 tablespoons of sugar gradually, beating
until stiff peaks form when beater is removed. Heat 2 cups of milk in
skillet. when simmering, about 5 minutes, or until meringues are firm.
Lift meringues from milk with spatula or wire whisk to thick paper
toweling. Let drain. Reserve milk for custard.
Beat eggs and yolk slightly in upper part of double boiler. Add
remaining 1/4 cup of sugar and 1/16 teaspoon of salt. Stir in the
slightly cooled 2 cups of milk from meringues, adding extra milk if
needed to make 2 cups. Cook over hot, not boiling water, stirring
constantly until mixture coats to metal spoon. Remove from hot water at
once. Let cool slightly, then add sherry. Pour into serving dish. Top
with meringues. Chill. Makes 4 servings
Peach Floating Island : Place 1 cup thinly sliced ripe peaches in bottom
of serving dish. Pour slightly cooled custard over. Top with meringues.
Chill
Strawberry Floating Island: Place 1 cup of hulled red ripe berries in
serving dish. Pour slightly cooled custard over. Top with meringues.
Chill
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