Floating Islands With Lemon-Scented Custard Sauce And Raspberries
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
56
Sourness
40
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 cup
Whipping Cream1 cup
Whole Milk6 large
Egg Yolk2 cup
Sugar3 tbsps
Lemon Juice (fresh)2 tsps
Lemon Peel (finely grated)Directions:
1
Gradually beat in sugar
2
For sauce: Bring cream and milk to simmer in heavy medium saucepan
3
Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes
4
Gradually whisk hot cream mixture into yolks
5
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil)
6
Pour custard into bowl
7
Stir in lemon juice and peel
8
Cool slightly, then chill uncovered until cold
9
Do ahead Sauce can be made 2 days ahead
10
Cover and keep refrigerated
11
Bring cream and milk to simmer in heavy medium saucepan
12
Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes
13
Gradually whisk hot cream mixture into yolks
14
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil)
15
Pour custard into bowl
16
Stir in lemon juice and peel
17
Cool slightly, then chill uncovered until cold
18
Do ahead Sauce can be made 2 days ahead
19
Cover and keep refrigerated
20
For meringue islands: Preheat oven to 350°F
21
Generously butter six 3/4-cup soufflé dishes and dust with sugar
22
Place on baking sheet
23
Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form
24
Continue beating until stiff and glossy
25
Divide meringue among prepared souffl dishes, mounding slightly
26
Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes
27
Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate)
28
Divide custard sauce among 6 shallow soup bowls
29
Carefully run small sharp knife around edge of meringues to loosen, if necessary
30
Invert meringues, then turn top side up and place on sauce
31
Garnish with lemon slices and sprinkle with raspberries
32
Preheat oven to 350°F
33
Generously butter six 3/4-cup soufflé dishes and dust with sugar
34
Place on baking sheet
35
Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form
36
Gradually beat in sugar
37
Continue beating until stiff and glossy
38
Divide meringue among prepared souffl dishes, mounding slightly
39
Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes
40
Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate)
41
Divide custard sauce among 6 shallow soup bowls
42
Carefully run small sharp knife around edge of meringues to loosen, if necessary
43
Invert meringues, then turn top side up and place on sauce
44
Garnish with lemon slices and sprinkle with raspberries