Chez Bonne Femme

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As I lately have some time, I had been browsing on the internet the other day. In search of fresh, intriguing tips, inspiring dishes that I have never tested before, to impress my family with. Hunting for a long time unfortunately could not discover lots of interesting stuff. Right before I wanted to give up on it, I came across this scrumptious and simple treat by chance. It looked so scrumptious on its snapshot, it called for rapid action.
It was not difficult to imagine how it is created, how it tastes and how much boyfriend will probably enjoy it. Actually, it is extremely simple to delight the man in terms of cakes. Anyways, I went to the page: Ambitiouskitchen and followed the precise instuctions that have been accompanied by great pictures of the process. It just makes life quite easy. I could imagine that it's a bit of a inconvenience to take photos down the middle of cooking in the kitchen as you ordinarily have sticky hands so I highly appreciate the hard work she devote for making this post .
Having said that I'm inspired presenting my own recipe similarly. Thanks for the thought.
I was fine tuning the original mixture to make it for the taste of my loved ones. Need to say that it was an incredible outcome. They enjoyed the flavour, the overall look and enjoyed having a sweet like this in the middle of a stressful week. They basically requested lots more, more and more. Hence the next time I am not going to make the same mistake. I'm likely to multiply the quantity to get them delighted.

floating islands recipe Islands
We will get this to dessert all the time? Airy and lovely gentle meringue islands" float over a pool of crème anglaise (custard sauce), with drizzles of caramel and chocolate sauce-it's among France's best sweets, ever. Rich, great, creamy, and dreamy, it's by no means difficult (if you should plan ahead to let issues chill within the fridge). I find it one of the better make-ahead desserts on earth, and I could promise you that almost nobody else on your own block (and maybe even in your city, if it's mid-sized) is serving it tonight. And it's really inexpensive-basically, just get a bunch of eggs, some butter and cream (for the caramel sauce), and some chocolate (for the chocolates sauce).
P.S.: That is one of the few desserts that tastes better still than it looks….the crème anglaise and caramel sauce allow it to be so.
Makes 4 servings
1/2 cup high-quality purchased chocolate sauce
1/3 cup high-quality bought caramel sauce
In a large dish, beat egg whites and salt on broadband with an electric mixer until soft peaks form. Gradually add sugars while carrying on to defeat to stiff peaks.
Fill a large skillet half whole with water; provide to a boil. Reduce boiling drinking water to a simmer. Using an oval-shaped soup spoon, scoop up oval mounds of the meringue how big is the spoon. Using a small spatula, scoot the oval in the spoon in to the simmering water. Repeat quickly with five more ovals to put a total of six ovals at the same time in the simmering water. Let them prepare in the simmering water for 1 minute; turn them over with a slotted spoon and let them cook 1 minute even more.
Using a slotted spoon, transfer poached meringues to a paper-towel-lined dish to drain, then transfer to some clean plate. Repeat with all of those other meringue unless you have 12 islands" total (you should have even more meringue than you need, but that's okay-continue cooking before you have at least 12 island that look great). Chill for at least 2 hours, loosely protected with plastic wrap. Transfer for an airtight storage pot if chilling longer than 8 hours. They'll maintain for 2-3 3 days.
To serve, if needed, gently warm the sauces to drizzling persistence. Spoon about 2 tablespoons delicious chocolate sauce in each of 4 serving bowls. Separate chilled Crème Anglaise evenly among bowls. Top each with 3 poached meringues. Drizzle with caramel sauce and a bit more chocolate sauce.
Strategies for poaching meringues:
Don't allow water to go above a simmer (drinking water is simmering when just a few bubbles rise but burst before they reach the top).
Avoid overcooking; one minute per part should do it. When completed cooking food, ovals should still be soft and airy, however, not sticky.
Iles Flottantes are also called oeufs a la neige" - eggs in the snow.
Thanks for writing!
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