3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Floating Islands


Print:
4

Ingredients

6 portion(s)

Crème anglaise

  • 450 g full cream milk
  • 6 egg yolks
  • 80 g white sugar
  • 1 tsp vanilla extract

Floating Islands

  • 6 egg whites
  • 1 pinch salt
  • 30 g white sugar
  • 200 g water

Caramel toffee

  • 100 g white sugar
5

Recipe's preparation

    Preparation
  1. Measure 130 g of sugar in the bowl and blend 15 sec/speed 10. Set aside.

  2. Preheat grill to a high temperature or 220°C.

  3. Crème anglaise
  4. Place all crème anglaise ingredients into mixing bowl, cook 7 min/80°C/speed 4.

  5. Blend a further 5 sec/speed 5.

  6. Pour into a serving bowl or 6 individual bowls.

     

  7. Floating Islands
  8. Clean and dry the mixing bowl thoroughly including under the blades. Insert butterfly. Place egg whites and a pinch of salt into mixing bowl with MC removed and heat 6 min/70°C/speed 3.5, gradually increasing speed during the first minute. With two minutes remaining, add 2 tablespoons of the reserved sugar. 

  9. Immediately transfer to a bowl. Without rinsing, place 200g of water into the mixing bowl and heat 3 min/Varoma/speed 1.

  10. Divide the meringues into 6 neatly presented portions, and place on the Varoma tray. Set the Varoma in place and steam 40 sec/ Varoma/speed 1.

  11. Place reserved sugar on a small baking tray and place under the grill. Watch carefully as sugar turns browns to golden caramel in around 90 seconds. Use an oven mitt to remove.

  12. To serve, place meringue islands on crème anglaise and top with caramel toffee. Do this quickly as the caramel sets rapidly upon cooling. Serve immediately.

10

Accessories you need

11

Tip

Recipe contributed by Marg Rossi.  Variations: Try serving with grated chocolate or chopped nuts. You may also flavor the custard with lemon or orange zest or other natural extracts. 

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • The creme anglese was

    Submitted by Mrs_Clapp on 10. January 2016 - 19:37.

    The creme anglese was delicious. My islands were an absolute flop! 

    Login or register to post comments
  • One of my favourite deserts

    Submitted by Maida on 2. March 2015 - 20:13.

    One of my favourite deserts which is quite fiddly to cook conventionally. The recipe was easy to follow and produced a most delicious desert. tmrc_emoticons.)  The egg whites cook a little in the TM and are not that easy to shape with two spoons so I used gloved hands to help shape. They end up looking like large snow flakes. I do not know why instruction 7 said without rinsing as the egg white remnants cooked on the bottom and later this was very difficult to remove. I served mine with an almond praline which can easily be made with any type of sugar so I will start with the custard and use pre prepared icing sugar . All in all it certainly was easier to do in my great new friend! Ps I finished drying the TM with a hair dryer as it is crucial that everything is clean and dry before dropping in egg whites. 

    I decided to cook this on the spur of the moment. I only used three eggs. I cooked the custard as instructed and stoped at the five minute mark. I followed the method for the egg whites and added 1 tbs sugar at the 3.5 minute mark. I stopped cooking at 5 minutes. The White islands were served up without any further steaming. We loved this much simpler way of making floating islands.  Love

    Login or register to post comments
  • Perfection!

    Submitted by Crazy rat lady on 28. April 2014 - 21:19.

    Perfection! Love

    Ginny Fisher

    ginnyandpeter@bigpond.com

    Thermomix Consultant - Wahroonga NSW 

     

    Login or register to post comments
  • (No subject)

    Submitted by Crazy rat lady on 12. September 2012 - 14:13.

    Party

    Ginny Fisher

    ginnyandpeter@bigpond.com

    Thermomix Consultant - Wahroonga NSW 

     

    Login or register to post comments
  • May I just say that I loved

    Submitted by Ros Teirney on 31. August 2012 - 22:27.

    May I just say that I loved this recipe, as demonstrated by Belinda Gay at specialist cooking class for Northern Branch this week?  It was so inspiring to see this cooked and to taste it.  Absolute yum!!!  5/5  Everyone *must* try it.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

    Login or register to post comments
  • Looks great Nikki!  Thank you

    Submitted by Thermomix in Australia on 31. August 2012 - 16:29.

    Looks great Nikki!  Thank you for sharing!

    Thermomix Head Office

    Login or register to post comments
  • meringue we made this recipe

    Submitted by Nikki Banks on 30. August 2012 - 14:15.

    meringue meringue
    we made this recipe for our north branch consultant masterclass last nght - what an awesome spectacle of just how reliable and fool proof our wonderful thermomix makes this technical recipe.

    Nikki Banks -Branch Manager - East Metro, Wheatbelt, Goldfields, Midwest, Gascoyne, Pilbara, Kimberley, WA

    follow me on Facebook and  Twitter @Thermogirlnikki

     

    Login or register to post comments
  • Hi Pete.  Did you ensure the

    Submitted by Thermomix in Australia on 21. August 2012 - 11:25.

    Hi Pete.  Did you ensure the bowl was squeaky clean and dry before whipping the egg whites?

    Thermomix Head Office

    Login or register to post comments