The
Caribbean Kitchen - Recipe 017 |
 |
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 |
MethodPart 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.
|

ACCEPT PAYMENTS OVER
THE INTERNET - BUSINESS OR INDIVIDUAL

This web site is
mastered and maintained by CanDoo Creative Concepts, Toronto, Canada.
Send mail to WebMaster
with questions or comments about this web site.
All pages on this site Copyright © 1997-2008 CanDoo and respective
clients.
All Rights Reserved. Last modified: August 19, 2003 |
|
|