Isleflottantebarefootcontessafloatingislandinagarten Recipes

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 ISLAND

Steps:

• Heat oven to 130°, oven rack to bottom third of oven, this is going to rise. Butter and sugar - like your were using flour, but use sugar to coat the sides of the dishes instead-- one or two tall-sided oven dishes, I use 1 soufflé dish and one bread pan usually.
• Be sure your egg white beating bowls are completely grease free and dry. Separate your eggs carefully, one by one into a separate bowl is best, you must not have even the tiniest bit of yellow in your whites or the whole recipe won't work.
• Start beating the egg whites at a moderate speed until foamy, beat in the lemon juice and salt and gradually increase speed to fast, you really need an electric beater for this. When the egg white form soft peak, very gradually add the sugar in small amounts, then beat at high for a few minutes til you get stiff peaks. Beat in the vanilla. Scoop the mixture into the prepared dish or dishes, you want them about filled, just use a second dish if you have too much. I sometimes use a prepared bread pan for the excess and slide it onto the same oven rack as the soufflé dish.
• Bake immediately in the preheated oven 35-40 minutes. It will rise and turn golden. A bit too much time is better than too little. Remove and cool at room temperature, it will sink a bit. When cool, cover and refrigerate. May be made up to a couple days in advance and even frozen.
• Cut into 6 wedges and serve on a pool of cool crème anglaise, which is actually a bit difficult to make at home. If you have any hesitation, buy it pre-made. If you are feeling adventurous, use your leftover egg yolks and any crème anglaise recipe from the web and follow the directions EXACTLY-- it must NEVER boil.

ISLE FLOTTANTE (BAREFOOT CONTESSA) (FLOATING ISLAND) INA GARTEN

Steps:

• Preheat the oven to 350°F.
• FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the 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.
• Turn off the heat, add 1/2 cup water and 1/2 teaspoons 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°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 parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
• FOR THE CREME ANGLAISE:.
• 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 180F or the eggs will scramble!
• Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.
• 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.