Floating Islands

I made this totally amazing dish for Eid this year (Technically, by the Islamic lunar calendar, it was last year.) And well, I loved it. My mother didn’t. But I did receive compliments from a few other people as well. Although, I do suspect most of them were just to keep me happy. So I want you all to try it and give me some REAL feedback. Please. 🙂

Floating Islands are basically poached meringues floating on a pool of liquid. In most recipes, the liquid has the thin consistency of milk (somewhat like it), but in this recipe, it’s more custard-ish.

So here goes:

Ingredients:
500 ml milk
1 tsp vanilla essence
3 eggs, separated
A pinch of salt
70 grams caster sugar
100 ml cream
Caramel syrup, to serve

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You are gonna need at least (The recipe called for even less. But it began finishing so I added more and it turned out perfect.) 500 ml of milk (I used normal, full-fat, pasteurized milk that comes in the box, like the Tetra-Pak packaging.) Add 1 tsp of vanilla essence and heat the mixture on a stove for at least 3-4 minutes. Keep aside.

Whisk the whites of 3 eggs (like MAD) until fully frothy (you know what it looks like). Now add a pinch of salt and approximately, half (or a little less) of 70 grams of caster sugar. Whisk like mad again.

Now for the tough part! Put the milk on the stove again at low heat. Using a rounded tablespoon, spoon 3-4 balls of the egg white mixture onto the milk, gently. Cook for around a minute. Turn over using a silicon/plastic spatula (rubber is too flexible for easy handling and metal destroys everything). Cook for around a minute more. You’ll know when it’s done, because the colour changes slightly and it becomes ‘solid’ (You’ll understand when you see it.) Take the meringues out on a paper towel to dry. Repeat until all the egg whites have been used up.

Strain the milk.

Beat the yolks of the three eggs and the remaining sugar.

Simmer the milk and the sugar-yolk mixture. STIR CONSTANTLY AND DO NOT LEAVE FOR EVEN A FEW SECONDS. That is the only mistake I made, and I ended up with a very lumpy custard. It almost totally destroyed the look. *sniff* 😥 But it made no difference to the taste, thank God!

Remove it from a heat after sometime (4-5 minutes). Let it cool until it’s totally at room temperature. Add 100 ml of cream and mix well.

Pour the custardish liquid out into the glass serving bowl. Put the meringues on the top. Pour caramel syrup on the top (Just heat 150 grams of sugar+100 ml of water until very very light golden, and pour immediately). Serve, Enjoy! Oh…and give me honest feedback please 😛

 

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