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Ingredientes
- INGREDIENTS FOR CHOCOLATE FLOATING ISLANDS***
- 4 lrg Egg whites
- 1/4 tsp Cream of tartar
- 1/2 c. Granulated sugar
- 2 Tbsp. Dutch processed cocoa pwdr, sifted
- 1 tsp Vanilla extract
- 4 c. Skim lowfat milk, (for poaching)
- 2 c. Lowfat milk
- 1 x Vanilla bean, split
- 1/4 c. Granulated sugar
- 5 x Egg yolks
- 1 c. Water
- 3/4 c. Granulated sugar
- 1 c. Unsweetened alkalized cocoa pwdr, sifted
- 1 tsp Vanilla extract
Direcciones
- How to Prepare the Floating Islands :Place the egg whites in the top of a double boiler over hot water and whisk till just hot. Remove from the heat and high speed with the cream of tartar till soft peaks.
- Slowly add in the sugar and beat till just stiff, add in the cocoa pwdr and the vanilla extract and continue whipping till stiff but not dry. Fill a large skillet half full with lowfat milk and bring to a boil.
- Reduce the heat and allow the lowfat milk to just simmer. Divide the meringue into four portions and using 2 large steel serving spoons, shape the mix into egg shapes and place into the simmering lowfat milk.
- Cover and poach for 8 min, turning carefully halfway through poaching. Carefully remove the meringues with a slotted spoon and let cold, draining on paper towels.
- Place a 1/3 c. of creme anglaise in each bowl, place a meringue on top and drizzle with chocolate sauce.
- How to Prepare the Creme Anglaise:Bring the lowfat milk and vanilla bean to a boil. Whisk together the sugar and yolks till pale. Temper in the warm lowfat milk. Return to the pan and cook over medium heat till the mix coats the back of a spoon.
- (Don't allow the sauce to boil.) Strain into a bowl set over an ice bath. Stir till cold. Chill till cool, about 2 hrs.
- How to Prepare the Chocolate Sauce:Bring the water and sugar to a boil. Whisk in the cocoa pwdr and continue cooking till thickened, whisking constantly. Remove from the heat and add in the vanilla extract. Let cold slightly and drizzle with a fork over the meringues.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.45g | 2% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 229mg | 10% |
| Potassium 661mg | 19% |
| Total Carbs 94.15g | 25% |
| Dietary Fiber 0.0g | 0% |
| Sugars 94.33g | 63% |
| Protein 16.43g | 26% |
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