Floating Island Dessert

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by Casey Shiller

KMOV.com

Posted on April 6, 2012 at 7:00 AM

Updated Thursday, Apr 5 at 12:42 PM

For the Meringue:
8 each Egg Whites, fresh, no yolk residue
12 ounces Granulated Sugar
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract

  • Place egg whites into a bowl of an electric mixer with a whip attachment.
  • Begin whipping the egg whites on high speed until soft peaks begin to form
  • Slowly rain the granulated sugar into the mixing egg whites
  • Continue to whip until stiff peaks are formed

For the Poaching Liquid:
1 quart Whole Milk
1 each Vanilla Bean, spilt
1 each Orange, zested
2 each Cinnamon Sticks

  • Bring milk, vanilla bean, orange zest, and cinnamon sticks to a rolling simmer
  • Drop spoonfuls of freshly whipped meringue into simmering milk
  • Allow meringue to poach for 30 seconds
  • Flip meringue over, allowing top side to now be submerged in the milk
  • Allow to poach for an additional 30 seconds, basting the poaching liquid over the meringue
  • Remove from the milk with a slotted spoon, and place into cold cream sauce

For the sauce:
1 pint Vanilla Bean Ice Cream
3 ounces Milk
2 ounces Orange Liqueur, optional

  • Allow ice cream to soften
  • Whisk milk and orange liqueur into the very soft ice cream, creating a sauce

To garnish:
½ cup Strawberry preserves
3 ounces Water
12 each Strawberries, fresh, diced finely

  • Whisk strawberry preserves and water to create a thin syrup
  • Stir in finely diced strawberries
  • Drizzle over finished, plated desserts
     

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