Traditional Floating Island Recipe

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Traditional Floating Island
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Ingredients
11
Count
Nutrition
7916
Calories
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Ingredients:

  • for the meringue
  • 180 g (6.35oz) fresh egg white
  • 150 g (5.3oz) sugar
  • for the cru00e8me anglaise
  • 1/2 cup sugar
  • 2 cups heavy cream
  • for the caramel
  • 100 g (3.5oz) sugar
  • 50 g (2oz) water

Directions:

  1. Crème Anglaise
  2. -Boil the milk with half of the sugar and the vanilla bean (previously cut in half lengthwise and seeds scraped into the cream).
  3. -Separately, whisk the yolks and the remaining half of sugar rigorously in a mixing bowl.
  4. This will allow the yolk not to become too grainy and blend well with the cream.
  5. -Once the cream is boiling, whisk 1 cup of the cream with the yolks, then pour the yolk mix back in the cream.
  6. -Finish cooking on low heat, stirring constantly with a wooden spoon until it thickens.
  7. You will know it is ready when you pass your finger on the back of the spoon and the mark remains.
  8. -Remove the vanilla bean and place in the fridge.
  9. Meringue
  10. -Line cookie sheet with parchment paper. Spray with cooking spray.
  11. -In a Kitchen Aid mixer, or using a hand electric whisk, mix the egg whites until they start to get a bit firm.
  12. Add the sugar and continue whisking until very firm.
  13. -Fill a pastry bag with meringue.
  14. Mold into four-inch circles on parchment paper.
  15. Place in the fridge.
  16. -In a large pot, boil water with a few drops of white vinegar.
  17. -Then very carefully remove each meringue from the paper and place on surface of simmering water.
  18. -Poach this way for 5 minutes then flip and repeat procedure.
  19. -Remove with a spider or flat skimmer, situate on wax paper or parchment paper, and place back in the fridge.
  20. Caramel
  21. -In a pan, melt sugar with water and cook until golden brown.
  22. -Turn off the heat and let cool down for a minute or two.
  23. -Prepare a tray with parchment paper, spray with cooking spray.
  24. -Using a fork, dip in the caramel and drizzle circle-wise on the paper.
  25. Make a few extra of those in case they break.
  26. Let cool down in a dry place.
  27. Plating
  28. In a bowl, pour enough (cold) crème anglaise to cover the bottom, place one meringue in the middle, then stick one caramel lace on top of it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7915.71 Kcal (33141 kJ)
Calories from fat 259.2 Kcal
% Daily Value*
Total Fat 28.8g 44%
Cholesterol 327.72mg 109%
Sodium 2277.09mg 95%
Potassium 2251.29mg 48%
Total Carbs 1802.09g 601%
Sugars 1763.9g 7056%
Protein 150.11g 300%
Vitamin C 0.6mg 1%
Iron 1.3mg 7%
Calcium 218.6mg 22%
Amount Per 100 g
Calories 223.42 Kcal (935 kJ)
Calories from fat 7.32 Kcal
% Daily Value*
Total Fat 0.81g 44%
Cholesterol 9.25mg 109%
Sodium 64.27mg 95%
Potassium 63.54mg 48%
Total Carbs 50.86g 601%
Sugars 49.79g 7056%
Protein 4.24g 300%
Calcium 6.2mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 160.7
    Points
  • 217
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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