FLOATING ISLANDS WITH LEMON-SCENTED CUSTARD SAUCE AND RASPBERRIES
Provided by Jeanne Thiel Kelley
Categories Mixer Egg Dessert Bake Kid-Friendly Mother's Day Raspberry Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. 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). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
- For meringue islands:
- Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries.
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Pawan Hiru
hp@yahoo.comI would not recommend this dessert to anyone.
Tresha Miller
tresha.miller@hotmail.comThis dessert was a lot of work, and it wasn't worth it.
Sig Emery
s77@hotmail.co.ukThe custard sauce was too runny.
James Gititi
g-j@gmail.comThe floating islands were a bit too dense for my taste.
Luna Luna Al taki
l@gmail.comThis was a bit too sweet for my taste, but it was still very good.
Tanjil sk00
s_tanjil56@aol.comI would definitely recommend this dessert to anyone who loves custard or floating islands.
Daniel Williams
w59@yahoo.comThis is a classic dessert that is always a crowd-pleaser.
Hector Sam
hector37@gmail.comI loved the contrast between the light and airy floating islands and the rich and creamy custard sauce.
Jasmi Karki
k-j@hotmail.co.ukDelicious!
Puzhra Abdilahi
puzhra47@hotmail.frThis was a very good dessert. The floating islands were light and airy, and the custard sauce was smooth and flavorful. I would definitely make this again.
Queen Gold
g_q@hotmail.comThis dessert was a little too sweet for my taste, but it was still very good. The floating islands were light and fluffy, and the custard sauce was rich and creamy. I would make it again, but I would reduce the amount of sugar in the custard.
Fatima Tanoli
t-fatima53@gmail.comThis was a bit more work than I expected, but it was worth it. The floating islands were delicate and delicious, and the custard sauce was smooth and creamy. I will definitely be making this again for special occasions.
Tisha R
tisha@hotmail.co.ukI'm not a big fan of custard, but I loved this dessert! The floating islands were so light and airy, and the custard sauce was the perfect balance of sweet and tart. I will definitely be making this again.
Grace Blosom
graceblosom70@aol.comThis was a fun and easy dessert to make. The kids loved helping me whip the egg whites. The finished product was light and fluffy, and the custard sauce was delicious. I will definitely be making this again.
Erich Siedzikowski
siedzikowski-erich@hotmail.co.ukI made this for a dinner party and it was a huge success. Everyone loved it! The custard was creamy and rich, and the floating islands were perfectly cooked. I will definitely be making this again.
Anna Wilkerson
a-w@gmail.comThis dessert was a hit! The custard was smooth and flavorful, and the floating islands were light and airy. I added a bit of extra lemon zest to the custard, which gave it a nice citrusy flavor. I also used fresh raspberries, which added a pop of col