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Receta Chocolate Floating Islands With Chocolate Sauce
by Global Cookbook

Chocolate Floating Islands With Chocolate Sauce
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place a 1/3 c. of creme anglaise in each bowl, place a meringue on top and drizzle with chocolate sauce.
  6. 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.
  7. (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.
  8. 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.