Does anyone know the recipe for "Floating Island???"?

FLOATING ISLAND

This is an elegant and easy dessert inspired by the French. It consists of delicate poached meringues floating on a pool of custard sauce, with a web of caramel drizzled over... thus the name. Floating island can be made up as individual desserts, or the meringues can be floated on a larger "sea" of custard sauce.

FOR THE MERINGUE:

8 egg whites

3/4 c. sugar

Pinch of salt

Fill a large pot 3/4 full of water and bring to a boil. While the water is coming to a boil, beat egg whites and salt until they form soft peaks. Slowly add sugar, continuing to beat egg whites until they are very stiff.

Turn the flame under the water down and reduce water to a simmer. Scoop out egg whites by the large spoonful, and slide each into simmering water. Poach for about 2 minutes and then turn with a slotted spoon. Poach on other side for another 4 minutes.

Remove poached egg whites from water, drain on paper towels and set aside until ready to use. If the meringues are prepared more than 1 hour before serving, refrigerate uncovered.

FOR THE CUSTARD SAUCE:

4 egg yolks

1/4 c. sugar

Pinch of salt

2 c. milk

1 tsp. vanilla

1/4 tsp. lemon rind, grated fine

Beat the egg yolks slightly, then add the sugar and salt. Scald the milk and slowly add to the egg mixture, whisking to prevent yolks from curdling. Place the custard in a double boiler, stirring constantly until it begins to thicken and coat the back of a spoon. Remove from heat and cool slightly. Add the vanilla and lemon rind. Chill thoroughly until ready to use. Note: This is not a firm custard, but a sauce. It must not be permitted to boil at any time. Makes about 2 1/2 cups.

FOR THE CARAMEL SAUCE:

1 c. sugar

1/2 c. water

Combine sugar and water in a heavy saucepan. Stir well and then heat until sugar turns a golden brown. Do not stir while sugar mixture is boiling or it may crystallize. Remove from heat and cool slightly.

To assemble: Pour a bit of the custard sauce into a deep dessert plate. Float a poached meringue on each pool of custard. Dipping a fork into the caramel sauce, drizzle a web of the caramel sauce atop the meringues. Serves 8.

yes...I'll post it in a sec- I saw Emeril do this...

Floating Island

Ingredients:

1 quart milk

4 egg whites

1/2 cup sugar

1 teaspoon vanilla

1/2 teaspoon cream of tartar

1 1/4 cups creme anglaise

1/2 cup caramel sauce

Mint for garnish

Bring the milk to a low simmer on the stove. Meanwhile, beat the egg whites to soft peaks, add the sugar, vanilla, and cream of tartar, and continue to beat until stiff peaks form. Using two large spoons, form egg whites into football shapes. Individually drop the footballs into the simmering milk. Gently turn them, allowing them to cook on all sides. Cook for about 5 minutes. Remove the footballs from the milk and place on plates, in a pool of creme anglaise. Drizzle the top with caramel sauce. Garnish with mint.

Yield: dessert for 6

Did a Google search: recipe for floating island

There are a number of links - here's one for you to look at:

http://www.chefdecuisine.com/

FLOATING ISLAND

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Masterchefs

Norleans

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 lg Eggs, separated

1 c Sugar

2 c Milk

1/8 ts Vanilla

1/2 c Sugar

1/2 c Water

Put the egg whites in a mixing bowl and beat

slowly at first. As the egg whites thicken, add 1/4

cup of sugar and increase the beating speed until the

whites hold very stiff peaks.

Scald the milk and add 1/4 cup of sugar and

vanilla. Stir the mixture until the sugar has

dissolved.

Poach the egg whites in milk for 4 to 5 minutes,

turning once. The idea here is to drop large dollops

of the beaten egg white/sugar mixture onto the surface

of the milk until they are cooked through. These will

be the “islands” for this exotic dessert. Remove to

serving platter.

Beat the egg yolks with the remaining 1/2 cup of

sugar in a bowl and add the hot milk, stirring

vigorously. Cool and strain.

Make a caramel by boiling 1/2 cup of sugar and

1/2 cup of water to a syrup.

Serve the cooled milk-and-egg mixture with the

islands and drizzle caramel on top.

Source: Great Chefs of New Orleans, Tele-record

Productions

: Box 71112, New Orleans, Louisiana - 1983

: Chef Gerard Crozier, Crozier's Restaurant,

New Orleans

ILE FLOTTANTE (MOLDED FLOATING ISLAND)

Categories: Cheese/eggs

Yield: 6 Servings

1 c Heavy cream combined with

1 c Milk

1/2 c Granulated sugar

1 Tablesp. flour

1/8 Teasp. salt

4 Egg yolks, beaten

1/4 Teasp. vanilla extract

CUSTARD SAUCE:

Day before:

1. In double boiler, heat cream.

2. Combine sugar, flour, and salt. Add to egg yolks; beat until

well-mixed.

3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg

mixture into the remaining cream mixture in double boiler.

4. Cook over hot water, stirring constantly, about 15 min. or until

mixture is thickened and coats spoon. Remove from heat.

5. Add vanilla; cover surface with waxed paper; refrigerate overnight.

MERINGUE: 4 egg whites Granulated sugar 1/8 teasp. salt 1/4 teasp.

cream of tartar 1 teasp. vanilla extract

Several hours before serving:

1. Let egg whites stand at room temperature 1 hr.

2. Start heating oven to 350ø F. Butter a 1 1/2-qt. mold or 4 to 6

custard cups; then sprinkle lightly with a little granulated sugar.

3. In large bowl, beat egg whites until foamy; add salt and cream of

tartar; continue beating until soft peaks form; gradually add 1 cup

sugar, beating well after each addition. Continue beating until stiff

peaks form.

4. Stir in vanilla. Turn egg-white mixture into prepared mold or

custard cups; set in pan of hot water. Bake mold 30 min., custard

cups, 15 min.

5. Unmold at once onto large serving plate or into individual serving

dishes; meringue will shrink slightly. Refrigerate until ready to

serve.

CARAMEL SYRUP: Several hours before serving:

In large, heavy frying pan or skillet, spread 1/4 cup granulated

sugar in a thin layer. Heat slowly over low heat, until sugar is

melted and golden in color. Then, very, very slowly, stir in 3

tablesp. hot water. Continue to heat syrup until slightly thickened

and all sugar lumps are dissolved. (If syrup becomes too thick to

pour, reheat over hot water.)

To serve:

Pour custard sauce around meringue or meringues. Top with all of

caramel syrup; garnish with strawberries. Makes 6 servings.