This week, Shari of Whisk: a food blog decided to take all the TWD bakers on a journey to the Floating Islands. For some it was a true journey: making crème anglaise, poaching meringues, and
burning sugar making caramel. The end result is an elegant, delicious dessert.
Following a tip from Steph, and not wanting to waste milk, I made the meringues first, using the remaining milk in the crème anglaise. Because of the poaching, they can be prepared in advance without any deterioration.
Next came the crème anglaise, which I’ve made many times. Of course, I used my favorite method, beating the egg yolks and sugar together, adding the milk, then cooking until slightly thickened.
I strained the mixture into a small bowl, covered it with plastic wrap, then placed it in a larger bowl filled with ice cubes so it would cool down more quickly and evenly before going in the refrigerator.
Just before serving time, I made the caramel.
The final dessert was beautiful and tasty.
My only issue was with the caramel. Upon hitting the cold meringue and crème anglaise, it immediately solidified into a lovely but dangerously sharp candy. It was like a war zone in my mouth – the shards of caramel were poking holes in my tongue and the insides of my cheeks! The caramel is a great addition, but next time I’ll either pass on it or make a softer caramel topping.
‘Floating Islands – the dessert’ was a big hit with everyone, and what’s nice is that it can be prepared in advance, so it is suitable for entertaining. Check out the other TWD blogs for all the variations and comment.