Monday, February 9, 2009
An island of meringue gently poached in milk and plated in a sea of creme anglaise. Floating along with other islands this is one dessert that is made to impress. TWD baker, Shari Whisk: a food blog hosts this selection.
Using room temperature egg whites, start slowly to get the foamy bubbles going, add sugar, whip up to the meringues stage. Form the islands by taking two spoons and with a motion of scooping and rotating, ovals are created. Poach in the simmering milk. Drain and chill until ready.
Reserve, strain and heat to scald the milk for the creme anglaise. Patience in stirring. Ribbon stage for the yolks, then a bit of the scalding milk is added to temper the eggs. Back to the pot with a gentle flame and more stirring. Figure 8 motion, until liquid coats the back of the spoon, about 10 minutes...no texting, no phone. Strain this pouring custard and once made is poured into the serving dish. The meringue is gently placed on top and then drizzled with caramel. A classic composed dessert. Very retro (my mother-in-law always made for her father-in-law) and very good.