Chez Bonne Femme from Sung Milton's blog

sugar free strawberry jamAs I most recently have a little time, I had been browsing on the web the other day. Attempting to find new, challenging thoughts, inspirational meals that I have never tried before, to astonish my loved ones with. Searching for a while unfortunately couldn't come across lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this fabulous and easy dessert by accident at ambitiouskitchen. The dessert looked so tempting
sugar free strawberry jam (http://ifail.org/?document_srl=8960561) on its snapshot, that required fast action.
It had been simple enough to imagine how it's created, its taste and how much my hubby is going to want it. Actually, it is quite simple to impress the guy when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I went to the site and then followed the step-by-step instuctions that had been combined with superb pictures of the task. It just makes life less difficult. I could suppose it is a bit of a hassle to take pics down the middle of cooking in the kitchen as you may will often have sticky hands so that i really appreciate the time and effort she devote to build this post and recipe conveniently implemented.
Having said that I'm encouraged to present my own recipes in a similar way. Many thanks for the concept.
I had been fine tuning the initial formula to make it for the taste of my loved ones. I have to tell you it was an incredible success. They enjoyed the flavour, the overall look and enjoyed having a treat such as this in the middle of a hectic workweek. They quite simply demanded more, a lot more. So the next time I am not going to commit the same miscalculation. I am likely to double the quantity to make them pleased.


Floating Islands
We will make this dessert on a regular basis? Airy and special gentle meringue islands" float more than a pool of crème anglaise (custard sauce), with drizzles of caramel and delicious chocolate sauce-it's one of France's best sweets, ever. Rich, awesome, creamy, and dreamy, it's by no means difficult (though you should plan forward to let items chill in the fridge). I find it one of the better make-ahead desserts on earth, and I could guarantee you that almost nobody else on your own block (or maybe even in your city, whether it's mid-sized) can be serving it tonight. And it's really inexpensive-basically, just get a couple of eggs, some butter and cream (for the caramel sauce), and some chocolates (for the chocolates sauce).
P.S.: That is mostly of the desserts that tastes even better than it looks….the crème anglaise and caramel sauce ensure it is so.
Makes 4 servings
1/2 cup high-quality purchased chocolate sauce
1/3 cup high-quality bought caramel sauce
In a big dish, beat egg whites and sodium on broadband with a power mixer until soft peaks form. Slowly add glucose while continuing to defeat to stiff peaks.
Fill a large skillet half whole with water; bring to a boil. Reduce boiling water to some simmer. Using an oval-shaped soup spoon, scoop up oval mounds of the meringue how big is the spoon. Using a little spatula, scoot the oval from the spoon into the simmering water. Do it again quickly with five even more ovals to place a total of six ovals at a time within the simmering water. Let them prepare in the simmering water for 1 minute; change them over with a slotted spoon and allow them cook 1 minute more.
Using a slotted spoon, transfer poached meringues to a paper-towel-lined dish to drain, then transfer to a clean plate. Do it again with all of those other meringue before you possess 12 islands" total (you should have even more meringue than you need, but that's okay-continue cooking food before you have at least 12 island that look great). Chill for at least 2 hours, loosely covered with plastic cover. Transfer for an airtight storage space box if chilling much longer than 8 hours. They'll maintain for 2 to 3 3 days.
To serve, if needed, gently warm the sauces to drizzling regularity. Spoon about 2 tablespoons chocolate sauce in each of 4 providing bowls. Divide chilled Crème Anglaise equally among bowls. Top each with 3 poached meringues. Drizzle with caramel sauce and a bit more chocolate sauce.
Tips for poaching meringues:
Do not allow water to exceed a simmer (drinking water is simmering when just a couple bubbles rise but burst just before they reach the surface).
Avoid overcooking; one minute per aspect must do it. When finished food preparation, ovals should still be smooth and airy, however, not sticky.
Iles Flottantes are also known as oeufs a la neige" - eggs in the snow.
Thanks for composing!
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