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Floating Islands
This is a classic French dessert, known as "oeufsà la neige" (eggs in the snow) or "Iles flottantes" (floating islands). It consists of poached meringues floating over crème anglaise (vanilla custard).
Ingredients
| 4 | eggs size large | ||
| 1/2 cup | sugar | 110 g | |
| 4 cups | milk, partly skimmed, 2% | 1 L | |
| 1 tbsp | white flour (all purpose) | 8 g | |
| 1/2 cup | pistachios, shelled, unsalted | 65 g | |
| 1 pinch | ground cinnamon | 0.1 g | |
| paper towels |
Before you start
A hand-held or stand mixer will make things easier for this recipe.
Method
- Pour the milk in a saucepan, keeping half a glass aside, then place it on the stove and bring to a very light boil.
- Meanwhile separate the egg whites from the yolks. In a bowl, beat the egg whites until you get soft peaks, then add about half the sugar and beat again until you get stiff peaks. They shall be pretty firm and shiny.
- Pour the mixture into tablespoons (4 or 5 at a time) in the simmering milk. The meringues will swell slightly. Turn them gently with a spoon. Cook them for about one minute or until they are firm. Make sure you poach the meringues in batches, so the pan is not overcrowded.
- Remove the meringues with a skimmer and lay them on kitchen paper. Repeat the operation until all the whites have been cooked. Set aside. Remove the saucepan with the milk from the heat.
- In a bowl, beat together the egg yolks with the remaining sugar and flour until you get a pale yellow colour and a thicker smooth paste. Pour the hot milk over the egg yolk mixture, one ladleful at a time, whisking well after each addition, until the milk is used up. Set aside.
- In a small pan, heat the remaining milk, add the chopped pistachios (keep aside a few to garnish) and cook for 2-3 min stirring from time to time. Remove from the heat, strain the pistachios then add them to the yolks-milk mixture.
- Put the mixture back on the stove on a very low heat. Let it cook always stirring until the custard thickens slightly and coats the back of the spoon. Remove from the heat, leave to cool a few minutes. Pour the cream into cups, place on top a few meringues then sprinkle with cinnamon and pistachios.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts Table
per 1 serving (350 g)
|
Amount % Daily Value |
|
Calories 360 |
|
Fat 14 g 22 % |
|
Saturated
5.1 g
27 % |
|
Cholesterol 240 mg |
|
Sodium 260 mg 11 % |
|
Carbohydrate 43 g 14 % |
|
Fibre 1 g 3 % |
|
Sugars 40 g |
|
Net Carbs 42 g |
|
Protein 17 g |
|
Vitamin A 24 % |
|
Vitamin C 2 % |
|
Calcium 31 % |
|
Iron 11 % |
Claims
This recipe is :- Excellent source of :
- Calcium, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin D
- Good source of :
- Folacin, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Zinc
- Source of :
- Copper, Iron, Manganese, Vitamin E, Vitamin K
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 0 |
| Milk and Alternatives | 1 |
| Meat and Alternatives | 1 |
| Fats | 1 |
| Other Foods | 1 ½ |
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