Dessert Recipes
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
- In a large bowl, using an electric mixer, beat the egg whites until soft peaks form.
- Gradually add 1/2 cup of the sugar, beating until stiff peaks form.
- 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.
- Strain the milk into a 2 quart saucepan and use for custard sauce.
- In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar and the salt.
- Slowly whisk in 1 1/2 cups of the warm milk.
- 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.
- Stir in the amaretto.
- Pour the cooled custard into a serving dish. Place the poached meringues on top and chill.
- To serve, sprinkle the meringues with chopped almonds.
Attribution
Posted by Chyrel at Recipe Goldmine 7/31/2001 8:17am.