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Name: Chocolate Floating Islands with Chocolate Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 c Skim milk; (for poaching); ; ISLANDS***; 1/4 ts Cream of tartar; ***INGREDIENTS FOR CHOCOLATE; 1/2 c Granulated sugar; 1 ts Vanilla extract; 4 lg Egg whites; 2 tb Dutch processed cocoa

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INGREDIENTS

4 c Skim milk; (for poaching)
; ISLANDS***
1/4 ts Cream of tartar
***INGREDIENTS FOR CHOCOLATE
1/2 c Granulated sugar
1 ts Vanilla extract
4 lg Egg whites
2 tb Dutch processed cocoa

INSTRUCTIONS

MMMMM----------------INGREDIENTS FOR CR?ME ANGLAI--------------------- 2 c Milk 1 Vanilla bean; split 1/4 c Granulated sugar 5 Egg yolksMMMMM----------------INGREDIENTS FOR CHOCOLATE SA--------------------- 1 c Water 3/4 c Granulated sugar 1 c Unsweetened alkalized cocoa -powder; sifted 1 ts Vanilla extract How to Prepare the Floating Islands : Place the egg whites in the top of a double boiler over warm water and whisk until just warm. Remove from the heat and high speed with the cream of tartar until soft peaks. Slowly add the sugar and beat until just stiff, add the cocoa powder and the vanilla extract and continue whipping until stiff but not dry. Fill a large skillet half full with milk and bring to a boil. Reduce the heat and allow the milk to just simmer. Divide the meringue into four portions and using 2 large steel serving spoons, shape the mixture into egg shapes and place into the simmering milk. Cover and poach for 8 minutes, turning carefully halfway through poaching. Carefully remove the meringues with a slotted spoon and let cool, draining on paper towels. Place a 1/3 cup of creme anglaise in each bowl, place a meringue on top and drizzle with chocolate sauce. How to Prepare the Cr?me Anglaise: Bring the milk and vanilla bean to a boil. Whisk together the sugar and yolks until pale. Temper in the hot milk. Return to the pan and cook over medium heat until the mixture coats the back of a spoon. (Do not allow the sauce to boil.) Strain into a bowl set over an ice bath. Stir until cool. Refrigerate until cold, about 2 hours. How to Prepare the Chocolate Sauce: Bring the water and sugar to a boil. Whisk in the cocoa powder and continue cooking until thickened, whisking constantly. Remove from the heat and add the vanilla extract. Let cool slightly and drizzle with a fork over the meringues. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chocolate Floating Islands with Chocolate Sauce

4 c Skim milk; (for poaching)
 ; ISLANDS***
1/4 ts Cream of tartar
 ***INGREDIENTS FOR CHOCOLATE
1/2 c Granulated sugar
1 ts Vanilla extract
4 lg Egg whites
2 tb Dutch processed cocoa

MMMMM----------------INGREDIENTS FOR CR?ME ANGLAI---------------------      2 c  Milk      1    Vanilla bean; split    1/4 c  Granulated sugar      5    Egg yolksMMMMM----------------INGREDIENTS FOR CHOCOLATE SA---------------------      1 c  Water    3/4 c  Granulated sugar      1 c  Unsweetened alkalized cocoa           -powder; sifted      1 ts Vanilla extract   How to Prepare the Floating Islands :    Place the egg whites in the top of a double boiler over warm water and  whisk until just warm. Remove from the heat and high speed with the  cream of tartar until soft peaks.    Slowly add the sugar and beat until just stiff, add the cocoa powder  and the vanilla extract and continue whipping until stiff but not  dry. Fill a large skillet half full with milk and bring to a boil.  Reduce the heat and allow the milk to just simmer. Divide the  meringue into four portions and using 2 large steel serving spoons,  shape the mixture into egg shapes and place into the simmering milk.    Cover and poach for 8 minutes, turning carefully halfway through  poaching. Carefully remove the meringues with a slotted spoon and let  cool, draining on paper towels.    Place a 1/3 cup of creme anglaise in each bowl, place a meringue on  top and drizzle with chocolate sauce.    How to Prepare the Cr?me Anglaise:    Bring the milk and vanilla bean to a boil. Whisk together the sugar  and yolks until pale. Temper in the hot milk. Return to the pan and  cook over medium heat until the mixture coats the back of a spoon.  (Do not allow the sauce to boil.) Strain into a bowl set over an ice  bath. Stir until cool. Refrigerate until cold, about 2 hours.    How to Prepare the Chocolate Sauce:    Bring the water and sugar to a boil. Whisk in the cocoa powder and  continue cooking until thickened, whisking constantly. Remove from  the heat and add the vanilla extract. Let cool slightly and drizzle  with a fork over the meringues.    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (218g)
Recipe Makes: 4 servings

Calories: 171
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 328.8mg		11 %
Potassium 332.4mg		9 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 20.4g
Protein 21.6g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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