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Islas Flotantes (Cuban Floating Island Dessert)
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 cups milk
In saucepan heat the milk with the sugar and vanilla bean to a low simmer, do not let it boil, until nice and hot and the sugar has dissolved. Keep on a very low heat so that it is barely simmering. Separate the eggs, putting the whites in one batter bowl and the yolks into another bowl. With electric beater or hand held beater, beat the egg whites until stiff but not "dry". Gradually beat in the powdered sugar, cornstarch and fine sea salt and beat until stiff and glossy looking. Using 2 tablespoons, shape into egg-shaped ovals and drop a few at a time into the gently simmering milk. Poach them 1-2 minutes and then turn them over and poach another 1 - 2 minutes, until meringue is quite firm and sets up. Using a slotted spoon remove and place on a plate. Repeat until all are done. Remove the pan of milk from the burner and discard the vanilla bean.
Recipe created 2015-07-27.