Floating Island Recipe Straight From Heaven

Ready in 15 minutes really delicious low carb dessert recipe? Splendid looking fluffy treat when we want to be over the clouds.

As I currently have a little time, I had been browsing on the internet the other day. Looking for fresh, stirring ideas, inspirational meals that We have never tried before, to delight my loved ones with. Searching for a while yet couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I discovered this fabulous and simple treat simply by chance. It looked so delightful on its snapshot, that required quick action.

It was not difficult to imagine the way it is made, its taste and just how much my hubby is going to enjoy it. Mind you, it is rather easy to impress the guy when it comes to cakes. Anyhow, I got into the page: Suncakemom and simply followed the simple instuctions that were coupled with nice snap shots of the method. It just makes life much simpler. I can imagine that it is a bit of a inconvenience to shoot photographs down the middle of cooking in the kitchen as you may usually have sticky hands so I pretty appreciate the hard work she placed in to build this post .

With that in mind I’m inspired presenting my own dishes in a similar fashion. Appreciate your the concept.

I was tweaking the initial mixture create it for the taste of my loved ones. I must mention it was an awesome outcome. They prized the flavor, the thickness and enjoyed getting a delicacy such as this in the middle of a busy week. They basically requested even more, many more. So the next occasion I am not going to make the same mistake. I’m likely to double the quantity to make them happy.

floating islands Dessert recipe was first invented by SunCakeMom

Pour milk into a big saucepan and heat it up on medium while stirring continuosly.

Break vanilla stick and drop it into the milk.

Bring milk to boil. Then leave it in low heat to simmer.

Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.

Beat egg whites until stiff peaks form. At this stage the spoon can stand on its own.

Using a tablespoon to shape meringue from the egg white mixture. Place them one by one in the simmering milk, over low heat.

When the meringue grow in size flip them upside down.

When the meringue are really puffed up and cooked take them out.

Place them onto a bowl or tray to drain.

Make sure to stir the milk after every batch of meringue otherwise it may burn down.

When finished with the meringues replace the evaporated amount of milk. Generally it’s about a cup.

Whisk yolks with agave syrup until light yellow.

Pour a cup of warm milk into the yolk while mixing it continuosly.

Stir until get an even mixture.

Pour the milk and yolk mixture into the hot milk and stir as fast as possible until it thickens.

Put meringues on top and pop it in the fridge for an hour before serving it.