Floating Islands In Cardamom Cream Recipes

ILE FLOTTANTE WITH CARAMEL

Steps:

• Meringue: Preheat oven to 375°F. Brush a 10-to-12-cup Bundt pan with oil, and invert onto a paper towel to drain excess.
• Bring a kettle of water to a boil. Beat egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form. Beat in superfine sugar, 1 table- spoon at a time, gradually increasing speed to high, until stiff, glossy peaks form, 3 to 4 minutes. Reduce speed to low and beat in vanilla.
• Transfer meringue to pan, pressing to remove air pockets. Smooth with a small offset spatula. Set Bundt pan in a roasting pan; transfer to oven. Carefully pour boiling water into roasting pan until it's 2 inches up sides of Bundt pan. Bake until meringue is puffed and lightly browned, about 20 minutes. Transfer Bundt pan to a wire rack. Let cool completely.
• Crème Anglaise: Combine milk and cream in a saucepan. Scrape vanilla seeds into pan, and add pod. Bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, granulated sugar, and salt. Pour half of milk mixture into yolk mixture, whisking constantly. Return entire mixture to pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface (to prevent a skin from forming) and refrigerate until cool, about 2 hours. Meanwhile, unmold meringue onto a cake plate; refrigerate until ready to serve.
• Caramel: Fill a medium bowl with cold water. Heat granulated sugar and 3 tablespoons water in a small saucepan over high, swirling, until sugar dissolves. Bring to a boil and cook, swirling occasionally, until mixture is dark amber in color, 3 to 6 minutes.
• Reduce heat to medium. Carefully stir in 1/2 cup water (mixture will spatter), and swirl to combine. Cook until caramel reaches 220° on a candy thermometer. Remove from heat. Dip bottom of pan into bowl of cold water to stop cooking. Drizzle caramel over meringue (it should pool on cake plate), then slice and transfer to serving plates. Serve with crème anglaise. (Meringue can be refrigerated, uncovered, up to 3 hours. Crème anglaise can be refrigerated in an airtight container up to 2 days.)

ILE FLOTTANTE

Steps:

• Preheat the oven to 350 degrees F.
• For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.
• For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.
• Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.
• For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
• For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
• To make a day or two ahead, leave the caramel and praline at room temperature
• and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!
• Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

FLOATING ISLANDS

Steps:

• For the creme anglaise: Add the milk, heavy cream and a pinch of salt to a large saucepan over medium heat. Add the vanilla seeds and scraped pod. When the cream begins to simmer, remove it from the heat and allow to steep for 10 minutes. Remove the pod and bring the cream mixture back to a simmer.
• In a small bowl, whisk together the egg yolks and sugar. Temper the eggs by pouring in a small amount of hot cream while continuously whisking. Pour the egg mixture back into the pan with the remaining cream mixture and continue to whisk over medium-low heat until fully incorporated.
• Continue to whisk until the mixture begins to thicken, being careful not to let it boil, as this may scramble your eggs. When the creme anglaise can coat the back of a spoon, it's ready to strain through a fine-mesh strainer. Cover and refrigerate until completely chilled, at least 1 hour.
• For the meringue islands: add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on medium-low speed until foamy and beginning to froth. Stop the mixer and add the cream of tartar. Continue to whisk on high while streaming in the sugar. Add a pinch of salt and continue whipping on high. When the whites are glossy and can hold stiff peaks, about 3 minutes, the meringue is ready.
• Meanwhile, add the milk to a medium saucepan and bring to a gentle simmer over medium heat. Set out a clean tea towel on your countertop.
• Using two large spoons, make quenelles by moving the meringue between the bowls of 2 large spoons, using the edge to scrape the center of the spoon holding the meringue, until you have a three-sided oval
• Gently set each meringue quenelle in the warm milk. Poach for 1 minute then gently flip and poach 1 minute more. (The meringues may shrink a little during cooking.) Remove the poached meringues to the clean tea towel to drain. Transfer the meringues to a baking sheet lined with parchment paper and chill for at least one hour before serving.
• For the caramel cage, add the sugar and 1/3 cup water to a very clean medium saucepan. Do not stir or whisk, rather swirl the pot until all the sugar is moistened. Cook the sugar over medium heat until it starts to turn golden, 2 to 3 minutes. Continue to cook, swirling occasionally, until the sugar is amber colored, about 1 more minute; turn off heat. Allow the caramel to cool slightly for 30 seconds and thicken a bit.
• Prepare 4 small, heatproof bowls or metal domes by spraying with cooking spray (this will allow the caramel to release after hardening). Use a spoon to carefully drizzle the hot caramel in a zigzag motion over the interior of the bowl. Repeat with additional spoonfuls, drizzling in the opposite direction to create a crisscross pattern for your caramel cage. Allow the caramel to cool completely before delicately removing.
• Spoon a small pool of chilled creme anglaise in the center of each plate. Place 2 to 3 poached meringues in the center of each pool. Top with a caramel cage.

ÎLE FLOTTANTE WITH FRESH CHERRIES

Steps:

• Prepare cherries: Put cherries and sugar in a wide saucepan over medium heat, stirring to dissolve sugar. Bring to a gentle simmer and cook for 10 to 15 minutes, until cherries are soft. Remove cherries and reduce syrup over high heat until somewhat thickened, about 5 minutes. Pour syrup back over cherries. Stir in rose water.
• Make the crème anglaise: Put half-and-half in a saucepan over medium heat and add cardamom, vanilla bean and lemon peel. Bring milk to just under a simmer and remove from heat. Let steep 10 to 15 minutes.
• In a mixing bowl whisk together sugar and cornstarch. Add egg yolks and whisk to a creamy consistency. Place mixing bowl over a pot of boiling water (making a double boiler), making sure water does not touch bottom of bowl. Slowly add the hot milk to the mixture and cook mixture, whisking continuously. When ready, after 5 minutes or so, it should coat a spoon and resemble thick cream. Remove from heat. Strain through a fine sieve, then cool over an ice bath, whisking occasionally. Refrigerate. (May be prepared up to a day in advance.)
• Make the meringues: Put egg whites in a clean mixing bowl with cream of tartar and salt. Whip whites until stiff, then add sugar and continue beating until shiny peaks form.
• Put milk in a wide saucepan and bring to a simmer. Spoon meringue into 6 cloud shapes and place in simmering milk. Cover pan and cook for about 5 minutes, until meringues are firm. Remove with a slotted spoon.
• To serve, pour 1/2 cup crème anglaise into each of 6 shallow bowls. Top each with a meringue. Garnish with cherries and a drizzle of cherry syrup. Sprinkle with chopped pistachios.

FLOATING ISLAND (OEUFS A LA NEIGE)

Steps:

• Separate two of the eggs. In top of double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and the salt, whisking until smooth. Whisk in the milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in the vanilla extract. Cool and refrigerate.
• In a heat-proof bowl, lightly whisk the 2 egg whites with the remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat, and use an electric mixer to beat the warm egg whites until they form stiff, glossy peaks.
• Pour the chilled custard into a serving dish. Drop the meringue by heaping tablespoons onto the custard to make islands. Chill before serving.