Amaretto Floating Island

Yield: 8 servings

Ingredients

• 6 large egg whites
• 1 cup granulated sugar, divided
• 4 cups milk
• 6 large egg yolks
• 1/8 teaspoon salt
• 3 tablespoons amaretto liqueur
• 3 tablespoons toasted chopped almonds (garnish)

Instructions

1. In a large bowl, using an electric mixer, beat the egg whites until soft peaks form.
2. Gradually add 1/2 cup of the sugar, beating until stiff peaks form.
3. In a deep skillet or sauté pan, heat the milk until bubbles form around the edge. Using a tablespoon, drop mounds of meringue onto the milk; do not crowd the pan. Poach gently for about 4 minutes, turning once. Adjust the heat to prevent milk from boiling. Remove the meringues with a slotted spoon or skimmer. Drain on paper towels. Repeat with the remaining meringue.
4. Strain the milk into a 2 quart saucepan and use for custard sauce.
5. In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar and the salt.
6. Slowly whisk in 1 1/2 cups of the warm milk.
7. Whisk the egg mixture into the saucepan and cook over medium-low heat, stirring constantly, until the mixture will coat the back of a spoon. Remove from the heat and let cool.
8. Stir in the amaretto.
9. Pour the cooled custard into a serving dish. Place the poached meringues on top and chill.
10. To serve, sprinkle the meringues with chopped almonds.

Attribution

Posted by Chyrel at Recipe Goldmine 7/31/2001 8:17am.