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The Caribbean Kitchen - Recipe 017
Pumpkin Soup 001
Floating Island

added 22Mar2001

 

 

      
From "The Complete Book of Caribbean Cooking", p324
by Elisabeth Lambert Ortiz
ISBN 0-345-33256-3

 

Preparation time:
Cooking time:
To serve:
10 minutes
About 1 to 1.5 hours
4
3 eggs, separated
1/4 cup sugar
2 cups light cream
1 teaspoon vanilla essence
1/4 cup guava jelly
Part 3
1/2 cup heavy cream
1/4 cup light (amber) rum
1 tablespoon granulated (refined, white) sugar
    
Method

Part 1 - Kids and adults...

  • Set the guava jelly (if refrigerated) to stand and come to room temperature.
  • Combine the egg yolks and sugar in the top of a double-boiler away from any heat and beat until the yolks are light and lemon coloured.
  • Scald the cream and pour into the egg mixture in a steady stream, beating constantly until the mixture thickens and coats the spoon. Do NOT let it boil.
  • Cool, stir in the vanilla essence, pour into a serving dish and refrigerate.

Part 2 - Kids and adults...

  • Beat the guava jelly lightly with a fork to soften.
  • Beat the egg whites until they stand in stiff peaks.
  • Fold in the guava jelly.

The finished product... kids and adults...

  • Drop by the spoonful onto the custard (part 1) to make the islands.
  • CaribbeanAvenue.com addition: place cut maraschino cherry quarters on top of each floating island. YUM!

Part 3 - Adults only!!

  • Whip the cream with the sugar until it is stiff.
  • Add the rum and whip for a few seconds longer.

The finished product... adults only!!

  • Serve Part 3 separately or spoon around the outer edge of the custard.
          




  
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