Floating Island #1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
FLOATING ISLANDS
2: Egg whites *,
2 tbsp: Sugar,
CUSTARD BASE
1 can: 14 oz Eagle Brand Sweetened,
Condensed Milk,
2: Egg yolk,
1/2 cup: Lime juice from concentrate,
2: dr Green food color, optional
2 tbsp: Flaked coconut, toasted
Directions:
Meringues: In small mixer bowl, beat 1 egg whites* until soft peaks
form. Gradually beat in 2 tablespoons of sugar, beating until stiff
but not dry. Drop one fourth of the mixture onto simmering water in
large skillet; repeat to make 4 islands. Simmer uncovered 5 minutes
or until meringues are set. Remove with slotted spoon; drain on paper
towels.
*Use only grade a clean un cracked eggs.
Custard:
Prepare floating islands (meringues)
Meanwhile in medium bowl, beat sweetened condensed milk and egg
yolks; stir in real lime and food coloring. Spoon into four 6 oz
dessert dishes. Top each with a "Floating Island" Chill 2 hours or
until set. Garnish with coconut. Refrigerate leftovers.
Source: Quick & Easy Desserts Typed by Dale and Gail Shipp From: Dale
Shipp Date: 12-03-93
Submitted By BARRY WEINSTEIN On 07-25-95
Source from luhu.jp
form. Gradually beat in 2 tablespoons of sugar, beating until stiff
but not dry. Drop one fourth of the mixture onto simmering water in
large skillet; repeat to make 4 islands. Simmer uncovered 5 minutes
or until meringues are set. Remove with slotted spoon; drain on paper
towels.
*Use only grade a clean un cracked eggs.
Custard:
Prepare floating islands (meringues)
Meanwhile in medium bowl, beat sweetened condensed milk and egg
yolks; stir in real lime and food coloring. Spoon into four 6 oz
dessert dishes. Top each with a "Floating Island" Chill 2 hours or
until set. Garnish with coconut. Refrigerate leftovers.
Source: Quick & Easy Desserts Typed by Dale and Gail Shipp From: Dale
Shipp Date: 12-03-93
Submitted By BARRY WEINSTEIN On 07-25-95
Source from luhu.jp