Gastronomy  Microwaved floating islands
28/10/201512:00 TV5MONDE

Floating Islands are called Oeufs à la Neige in French, or also Îles Flottantes... We have a very easy recipe for you so what are you waiting for? 

Preparation time: 10 min
Cooking time: 8 min
In the fridge: 2 hours
Servings: 4

Ingredients for the Custard cream:
1 1/4 cups (310 ml) milk
3 tablespoons (45 ml) sugar
1 teaspoon (5 ml) cornstarch
2 egg yolks
1 teaspoon (5 ml) vanilla extract

and for the floating islands:
2 egg whites
1 pinch cream of tartar
1/4 cup (60 ml) sugar
1/4 teaspoon (1 ml) vanilla extract


Custard cream
In a microwave-safe bowl, microwave the milk on maximum power for 2 minutes.
In another bowl, mix together the sugar and cornstarch. Whisk in the egg yolks. Gradually whisk in the hot milk. Microwave on medium power, pausing and stirring every minute, until the cream has thickened enough to coat the back of a spoon, about 4 minutes. Add the vanilla. Let cool. Cover and refrigerate until thoroughly chilled, about 2 hours.

Floating islands
In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. While beating, gradually add the sugar. Continue beating until stiff peaks form. Mix in the vanilla.
Pour enough water into a microwave-safe dish to cover the bottom by 1/2 cm (1/4 inch). Set aside.
Use 2 tablespoons to form an egg-shaped meringue with 1/4 of the egg whites. Place it on the water. Form a second meringue and place it on the water, leaving a space between the two meringues.
Microwave on high power for 20 to 30 seconds. Transfer the meringues to a paper towel to drain. Repeat with the remaining egg whites, making a total of four “islands.” When all the meringues have been cooked and drained, gently transfer them to a plate. Refrigerate until thoroughly chilled, about 20 minutes.
Divide the custard cream among 4 dessert cups and float a meringue in each cup.

Find the original article and all Ricardo's recipes 

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