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Berry Fancy Floating Island https://www.metro.ca/userfiles/image/recipes/iles-flottantes-petits-fruits-5358.jpg PT10M PT05M PT15M
Beat egg whites into soft peaks, add sugar and vanilla and beat until stiff. Bring water to a boil, turn heat down to low and reduce water to a simmer. Dip an ice cream scoop into cold water, then scoop out egg whites by large spoonfuls and gently slide into simmering water. Poach about 2 minutes. Turn gently and poach on the other side for 2 minutes. Gently remove from water and transfer to a baking sheet lined with plastic wrap. Cool. Spoon berries into ramekins or sherbet cups, cover with custard sauce. Float poached meringues on custard. Sprinkle with cinnamon or chocolate curls and serve with a slice of cake.
4
4 egg whites, room temperature 2 Tbsp. (30 mL) sugar 1 1/2 tsp. (8 mL) vanilla 4 cups (1 L) water assorted berries 2 cups (500 mL) custard sauce (available in the dairy counter) slices of cake, ex. walnut pound cake
Berry Fancy Floating Island

Berry Fancy Floating Island

Rate this recipe
1 Vote
4
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    egg whites, room temperature
  • 2 Tbsp.
    (30 mL)
    sugar
  • 1 1/2 tsp.
    (8 mL)
    vanilla
  • 4 cups
    (1 L)
    water

  • assorted berries
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    BLACKBERRIES

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    $2.99 ea.

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  • 2 cups
    (500 mL)
    custard sauce (available in the dairy counter)

  • slices of cake, ex. walnut pound cake
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    FRONT STREET BAKERY CHOCOLATE BOSTON CUSTARD CAKE

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    WITH STRAWBERRIES 975 g

Imprimer ma sélection

Preparation

Beat egg whites into soft peaks, add sugar and vanilla and beat until stiff.

Bring water to a boil, turn heat down to low and reduce water to a simmer.

Dip an ice cream scoop into cold water, then scoop out egg whites by large spoonfuls and gently slide into simmering water.

Poach about 2 minutes.

Turn gently and poach on the other side for 2 minutes.

Gently remove from water and transfer to a baking sheet lined with plastic wrap. Cool.

Spoon berries into ramekins or sherbet cups, cover with custard sauce.

Float poached meringues on custard.

Sprinkle with cinnamon or chocolate curls and serve with a slice of cake.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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