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Floating Islands for Foodie Friday
by
Pattie Meegan
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%3C/p%3E%3Cp%3E**%20TIP-%20If%20you%20want%20to%20take%20a%20tropical%20meal%20right%20over%20the%20top,%20float%20a%20scoop%20of%20mango%20sorbet%20alongside%20the%20meringue-%20trust%20me%20on%20this-%20worth%20EVERY%20extra%20calorie%3C/p%3E%3Cp%3EThe%20custard,%20caramel,%20praline,%20and%20the%20coulis%20(which%20is%20optional,%20but%20highly%20recommended)%20can%20all%20be%20made%20the%20day%20before.%20The%20meringues%20should%20be%20made%20within%20a%20couple%20of%20hours%20of%20serving.%3C/p%3E%3Cp%3ETo%20make%20a%20day%20in%20advance,%20leave%20the%20caramel%20and%20praline%20at%20room%20temperature%20and%20refrigerate%20the%20creme%20anglaise%20and%20the%20coulis.%3C/p%3E%3Cp%3EEnjoy!!%3C/p%3E%3Cp%3EL'Iles%20Flottante%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20350%C2%B0F.%3C/p%3E%3Cp%3EFOR%20THE%20CARAMEL:%20Heat%201%201/2%20cup%20of%20the%20sugar%20and%201/2%20cup%20of%20the%20water%20in%20a%20small,%20heavy-bottomed%20saucepan%20until%20the%20sugar%20dissolves.%20Cook%20over%20medium%20heat%20until%20the%20syrup%20turns%20a%20warm%20caramel%20color.%20Don't%20stir,%20just%20swirl%20it%20in%20the%20pan.%20Turn%20off%20the%20heat,%20add%201/2%20cup%20water%20and%201/2%20teaspoons%20of%20the%20vanilla;%20be%20careful,%20the%20syrup%20will%20bubble%20up%20hard.%20Stir%20gently%20with%20a%20whisk%20constantly%20and%20cook%20over%20high%20heat%20until%20the%20caramel%20reaches%20230%20degrees%20F.%20%20on%20a%20candy%20thermometer.%20Set%20aside.%3C/p%3E%3Cp%3EPRALINE:%20Combine%20the%20almonds%20with%201/4%20cup%20of%20the%20caramel%20and%20spread%20them%20on%20a%20sheet%20pan%20lined%20with%20parchment%20paper.%20Bake%20for%20about%2012%20minutes,%20until%20the%20almonds%20are%20lightly%20browned.%20Allow%20to%20cool%20at%20room%20temperature%20and%20then%20break%20up%20in%20pieces.%20Lower%20the%20oven%20to%20250%C2%B0F%20Line%202%20sheet%20pans%20with%20parchment%20paper.%3C/p%3E%3Cp%3EMERINGUES:%20Beat%20the%20egg%20whites,%20salt%20and%20cream%20of%20tartar%20in%20the%20bowl%20of%20an%20electric%20mixer%20fitted%20with%20the%20whisk%20attachment%20on%20medium%20speed%20until%20frothy.%20Turn%20the%20mixer%20on%20high%20speed%20and%20add%20the%20remaining%201%20cup%20of%20sugar.%20Beat%20until%20the%20egg%20whites%20are%20very%20stiff%20and%20glossy.%3C/p%3E%3Cp%3EWhisk%20in%20the%20remaining%20teaspoon%20of%20vanilla.%20With%20dessert%20spoons%20place%2012%20mounds%20of%20meringue%20on%20parchment%20paper%20and%20bake%20for%2025%20minutes,%20or%20until%20just%20barely%20coloring%20and%20a%20cake%20tester%20comes%20out%20clean.%3C/p%3E%3Cp%3ECREME%20ANGLAISE:%20Beat%20the%20egg%20yolks%20and%20sugar%20in%20the%20bowl%20of%20an%20electric%20mixer%20fitted%20with%20the%20paddle%20attachment%20on%20medium-high%20speed%20for%203%20minutes,%20or%20until%20very%20thick.%20Reduce%20to%20low%20speed,%20and%20add%20the%20cornstarch.%20With%20the%20mixer%20still%20on%20low,%20slowly%20pour%20the%20hot%20milk%20into%20the%20eggs.%20Pour%20the%20custard%20mixture%20into%20a%20saucepan%20and%20cook%20over%20low%20heat,%20stirring%20constantly%20with%20a%20wooden%20spoon,%20until%20thickened.%20The%20custard%20will%20coat%20the%20spoon%20like%20heavy%20cream.%20Don't%20cook%20it%20above%20180F%20or%20the%20eggs%20will%20scramble!%20Pour%20the%20sauce%20through%20a%20fine%20strainer,%20add%20the%20vanilla%20extract,%20Cognac,%20and%20vanilla%20seeds,%20if%20using,%20and%20chill.%20%20Pour%20creme%20anglaise%20on%20the%20bottom%20of%20individual%20plates.%20Place%20a%20meringue%20on%20top%20of%20each%20serving,%20drizzle%20with%20caramel%20sauce%20and%20raspberry%20coulis%20if%20using%20(trust%20me-%20use%20it!),%20sprinkle%20with%20praline,%20and%20serve.%3C/p%3E%3Cp%3EAs%20Always,%3C/p%3E%3Cp%3EBuon%20Cibo,%20Buon%20Amici,%3C/p%3E%3Cp%3EPattie%20and%20Allie%3C/p%3E){kind=link}