This delicious recipe comes from Martha Stewart, and is for floating islands in rose syrup.
Light meringues accompanied beautifully with a sweet rose syrup.
ingredients
4 cups of full fat milk
1 cup of water
6 large egg whites
pinch of salt
pinch of cream of tartar
1 cup plus 2 tablespoons superfine sugar
rose syrup
nutmeg to taste
method
1. bring the milk and water to a simmer in a straight-sided sauté pan over medium heat
Reduce to medium-low, so liquid steams but does not bubble
2. whisk whites, salt and cream of tartar with a mixer on medium low until foamy
add sugar, 1 tablespoon at a time, whisk until sugar dissolves and soft peaks form
gradually increase speed to medium-high and whisk until stiff peaks form, 8-10mins
3. using a wet spoon, drop 3 tablespoons-size mounds of meringue into hot liquid
poach for 2 minutes, then gently flip each and poach until firm to touch about 1 1/2 minutes more
use slotted spoon to transfer meringues to a large plate
4. to serve, divide rose syrup among shallow bowls
top each with 2 poached meringues
grate nutmeg over top, serve immediately
to serve
with this dessert it is recommended to find a wine with sufficient acidity but enough sweetness to hold it's own with this dessert.
photography & credits //1
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