Vanilla Floating Island Recipe - Cooking Index
Vanilla Floating Island Recipe - Cooking Index
| 2 1/2 cups | 592ml | 2% low-fat milk |
| 1 | Vanilla bean - split | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 4 teaspoons | 20ml | Cornstarch |
| 1 | Egg yolk - lightly beaten | |
| Vegetable cooking spray | ||
| 1 teaspoon | 5ml | Sugar |
| 4 | Egg whites | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 oz | 14g | Bittersweet chocolate - grated |
Pour milk into a heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over low heat 20 minutes; discard vanilla bean.
Combine 1/4 cup sugar and cornstarch; add to milk mixture, stirring well. Gradually stir about one-fourth of hot milk mixture into egg yolk; add to remaining hot milk mixture, stirring constantly. Bring to a boil over medium-high heat, stirring constantly.
Cook 1 minute, stirring constantly (mixture will not be thick). Pour into a bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly (mixture will thicken slightly).
Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon sugar. Set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla extract, and beat 10 seconds. Spoon mixture into prepared bowl; gently smooth surface of mixture with a spatula. Place bowl in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325F for 20 minutes or until slightly puffed and set.
Invert island into a shallow dish. Pour sauce around island, and sprinkle with grated chocolate.
Yield: 5 servings (serving size: 1 wedge and 1/2 cup sauce).
Source:
Cooking Light, Jan/Feb 1994, page 60
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