WEEKDAYS 1e|12c|p

Floating Island

Floating Island Carla Hall
Impress the guests at your next party with a dessert-ed island they will never want to be rescued from!
skill level
Easy
time
30-60min
servings
Over 12
cost
$
Contributed by :
Impress the guests at your next party with a dessert-ed island they will never want to be rescued from!
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ingredients
  • For the Meringue:
  • 6 Egg Whites (room temperature)
  • 1/4 teaspoon Cream of Tartar
  • 1/4 teaspoon Salt
  • 1 1/2 cup Granulated Sugar
  • 1 1/2 teaspoon Cornstarch
  • Zest of 1 orange
  • 2 tablespoon Pure Vanilla Extract
  • 1 cup Mini Dark Chocolate Chips
  • For the Creme Anglais:
  • 1 cup Heavy Cream
  • 1/2 cup Milk
  • 1 Vanilla Bean (split and scraped)
  • 4 Egg Yolks
  • 1/4 cup Sugar
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    For the Meringue: Bring a pot of water to a simmer.
  • 2
    6 Egg Whites (room temperature)
    1/4 teaspoon Cream of Tartar
    1/4 teaspoon Salt
    With a whisk attachment of a standing mixer, whisk the egg whites with the cream of tartar and salt until frothy on medium speed. 
  • 3
    1 1/2 cup Granulated Sugar
    1 1/2 teaspoon Cornstarch
    Mix the corn starch and sugar.  Pour in half the sugar mixture while continuing to whisk the egg whites, about 3 minutes.
  • 4
       
    With the mixer on high, gradually pour in the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. 
  • 5
    Zest of 1 orange
    2 tablespoon Pure Vanilla Extract
    Add the orange zest and vanilla extract; mix in until completely incorporated.
  • 6
    1 cup Mini Dark Chocolate Chips
    Remove bowl from mixer and stir in chocolate with a rubber spatula. 
  • 7
      
    Drop 2 tablespoons of batter into the water and cook until set, about 2 minutes. Remove from pot and blot on a paper towel.
  • 8
    1 cup Heavy Cream
    1/2 cup Milk
    1 Vanilla Bean (split and scraped)
    For the Creme Anglais: Heat cream, milk and scraped vanilla bean in a heavy bottomed saucepan.
  • 9
    4 Egg Yolks
    1/4 cup Sugar
    Whisk together egg yolks and sugar until pale and lightened.
  • 10
      
    When cream mixture reaches a boil, remove from heat and slowly whisk a third of the cream into the yolks.
  • 11
      
    Pour yolk mixture into the saucepan with remaining cream and return to heat.
  • 12
      
    Cook over medium heat, stirring constantly, until it coats the back of a spoon.
  • 13
      
    Remove from heat and transfer to a bowl to cool completely.
 
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