Chez Bonne Femme

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As I most recently have some time, I had been browsing on the internet a few days ago. In need of new, intriguing tips, inspiring crescent roll dinner recipes meals that I've never tested before, to impress my family with. Searching for a while yet could not discover too many interesting stuff. Right before I thought to give up on it, I discovered this delicious and simple dessert simply by chance. The dessert seemed so yummy on its image, that called for urgent actions.
It was easy to imagine the way it is created, its taste and how much my husband will want it. Actually, it is very easy to delight the guy when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyhow, I went to the website: Ambitiouskitchen and then followed the precise instuctions that had been coupled with superb pics of the process. It just makes life quite easy. I could suppose it is a bit of a hassle to shoot snap shots in the midst of baking in the kitchen as you may normally have gross hands so I highly appreciate the commitment she placed in to build this post and recipe easily implemented.
With that in mind I am encouraged presenting my own, personal formulas similarly. Thanks for the thought.
I had been fine tuning the main mixture create it for the taste of my family. I must tell you it absolutely was a great outcome. They prized the taste, the structure and loved having a treat like this during a stressful week. They ultimately demanded more, many more. Thus next time I am not going to make the same mistake. I am gonna double the amount .

Floating Islands
We will make this dessert on a regular basis? Airy and nice soft meringue islands" float more than a pool of crème anglaise (custard sauce), with drizzles of caramel and chocolates sauce-it's one of France's best desserts, ever. Rich, great, creamy, and dreamy, it's in no way difficult (if you will need to plan forward to let points chill in the refrigerator). I think it is one of the better make-ahead desserts on the planet, and I could guarantee you that nearly nobody else on your block (or maybe even in your area, if it's mid-sized) is normally portion it tonight. And it's really inexpensive-basically, just get yourself a couple of eggs, some butter and cream (for the caramel sauce), and some chocolate (for the chocolate sauce).
P.S.: That is mostly of the desserts that preferences better still than it looks….the crème anglaise and caramel sauce allow it to be so.
Makes 4 servings
1/2 cup high-quality bought chocolate sauce
1/3 cup high-quality bought caramel sauce
In a big bowl, beat egg whites and salt on high speed with an electric mixer until soft peaks form. Slowly add sugar while carrying on to beat to stiff peaks.
Fill a big skillet half whole with drinking water; provide to a boil. Reduce boiling water to some simmer. Using an oval-shaped soup spoon, scoop up oval mounds from the meringue the size of the spoon. Using a small spatula, scoot the oval through the spoon in to the simmering water. Do it again quickly with five more ovals to place a total of six ovals at the same time within the simmering drinking water. Let them prepare within the simmering water for 1 minute; turn them over with a slotted spoon and allow them prepare 1 minute more.
Utilizing a slotted spoon, transfer poached meringues to a paper-towel-lined dish to drain, then transfer to a clean plate. Repeat with all of those other meringue until you possess 12 islands" total (you will have even more meringue than you will need, but that's okay-continue cooking until you have a minimum of 12 isle that look good). Chill for at least 2 hours, loosely covered with plastic wrap. Transfer to an airtight storage space container if chilling longer than 8 hours. They'll maintain for 2 to 3 3 days.
To serve, if needed, gently warm the sauces to drizzling uniformity. Spoon about 2 tablespoons chocolate sauce in each of 4 portion bowls. Separate chilled Crème Anglaise equally 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 the water to go above a simmer (drinking water is simmering when just a few bubbles rise but burst just before they reach the top).
Avoid overcooking; about a minute per aspect should do it. When finished cooking food, ovals should still be soft and airy, but not sticky.
Iles Flottantes are also known as oeufs a la neige" - eggs in the snow.
Thanks for writing!
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