Spring Clouds in Strawberry Sauce (Floating Islands) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Here is a dessert that pairs mini meringues with a smooth strawberry sauce. To serve, spoon sauce into small bowls - arrange a meringue on the sauce and garnish with fresh mint leaves - ENJOY!! Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
1 (600 g) bag europe's best whole country strawberries, defrosted |
1/3 cup granulated sugar |
1/2 cup orange juice or 1/2 cup mixed fruit juice |
Directions:
1. FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form. Gradually add sugar until whites are thick and glossy.
2. In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering. Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6-8 minutes, turning gently halfway through cooking time. Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet. Serve when cooled to room temperarure.
3. FOR THE SAUCE: In a food processor or blender, purée strawberries with sugar and juice until smooth. Add some exrra juice for a slightly thinner sauce if wanted.
4. TO SERVE: spoon sauce into inividual shallow bowls. Arrange a cloud on sauce and garnish with a fresh mint leaf.
5. MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead. Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.
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