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.
8 comments:
Sounds so easy when you put it that way. Wasn't nearly so easy when I did it!
Looks lovely! I didn't even risk it.
I guess I'm retro! Love the "no texting, no phone" tip. Thanks for making these with me this week!
I am glad you liked it! It looks great!
Sounds so peaceful without the phone. Does that exclude the dogs at your feet and the husband who wants to know what the heck your making. he he
Its really does go pretty simply and I'm glad you got to make it.
AmyRuth
looks good--wish i'd done the caramel, too! still at the bakery, although they reduced everyone's hours, so i'm only 4 days now (which is lovely, actually). hope the trail went well...let me know if you will be starting a new job soon!
Great job. Looks pretty.
I love the way you make success sound so inevitable - just one step following the next. We like the retro-flavored desserts around here. This tasted great, even without the caramel.
Nancy
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