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Ina First Fridays: ÎleFlottante (Floating Island)
by
Barbara
Calificación: 4.0
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;%20they%20usually%20serve%20a%20large%20square%20island%20floating%20in%20the%20cr%C3%A8me%20anglaise.%20It%20makes%20sense%20for%20a%20restaurant%20to%20make%20portions%20in%20a%20large%20pan%20rather%20than%20individual%20%22islands%22.%20The%20rare%20times%20I%20have%20found%20it%20on%20a%20menu%20in%20this%20country,%20they%20try%20to%20improve%20it%20with%20the%20addition%20of%20fruit;%20it%20doesn't%20work.%20Why%20mess%20with%20perfection?%20This%20dessert%20is%20better%20the%20way%20it%20was%20served%20in%20the%20nursery:%20plain%20and%20simple.%20If%20you're%20in%20a%20rush,%20skip%20the%20caramel.%20It's%20still%20ambrosial.%3C/p%3E%3Cp%3E%C3%8Ele%20Flottante%3C/p%3E%3Cp%3EFrom%20Ina%20Garten,%202004,%20Barefoot%20in%20Paris.%20EPISODE:Rehearsal%20Dinner%3C/p%3E%3Cp%3EIngredients%20for%20the%20meringues:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EMake%20the%20Creme%20Anglaise:%3C/p%3E%3Cp%3EBeat%20the%20egg%20yolks%20and%201/3%20cup%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,%20very,%20very%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%20180%20degrees%20F%20or%20the%20eggs%20will%20scramble!%20Pour%20the%20sauce%20through%20a%20fine%20strainer,%20add%20the%20vanilla%20bean%20paste%20and%20Cognac,%20if%20using%20and%20then%20chill.%20Yield:%202%20cups%3C/p%3E%3Cp%3EMake%20the%20meringues:%3C/p%3E%3Cp%3ESet%20the%20oven%20to%20250%20degrees%20F.%20Line%202%20sheet%20pans%20with%20parchment%20paper.%3C/p%3E%3Cp%3EFor%20the%20meringues,%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.%20Whisk%20in%20the%20remaining%20teaspoon%20of%20vanilla.%20With%20dessert%20spoons%20place%2012%20mounds%20of%20meringue%20on%20the%20parchment%20paper%20and%20bake%20for%2020%20minutes,%20or%20until%20a%20cake%20tester%20comes%20out%20clean.%3C/p%3E%3Cp%3EMake%20the%20Caramel%20sauce:%3C/p%3E%3Cp%3EMix%201%20and%201/2%20cups%20sugar%20with%201/2%20cup%20water%20in%20a%20heavy-bottomed%20saucepan%20and%20bring%20to%20a%20boil.%20Stir%20with%20a%20wooden%20spoon%20and%20boil%20over%20medium%20heat%20until%20it%20turns%20a%20caramel%20color.%20Remove%20from%20heat%20and%20add%20another%201/2%20cup%20of%20water%20and%201/2%20teaspoon%20of%20vanilla.%20It%20will%20bubble%20up,%20so%20be%20careful.%20Return%20to%20the%20heat%20and%20cook%20until%20it%20reaches%20230%C2%B0%20on%20a%20candy%20thermometer.%20Set%20aside%20until%20ready%20to%20use.%3C/p%3E%3Cp%3EFor%20serving,%20pour%20creme%20anglaise%20on%20the%20bottom%20of%20individual%20plates.%20Place%20a%20meringue%20on%20top%20of%20each%20serving,%20drizzle%20with%20caramel%20sauce.%3C/p%3E){kind=link}