Side Pannel
Vanilla Floating Island
Ingredients List
- 2 1/2 c 2% low-fat milk
- 1 Vanilla bean, split
- 1/4 c Sugar
- 4 ts Cornstarch
- 1 Egg yolk, lightly beaten
- Vegetable cooking spray
- 1 ts Sugar
- 4 Egg whites
- 1/2 c Sugar
- 1 ts Vanilla extract
- 1/2 oz Bittersweet chocolate,
- -grated
Directions
Pour milk into a heavy saucepan. Scrape seeds from vanilla bean; add seeds
and bean to milk. Cook over low heat 20 minutes; discard vanilla bean.
Combine 1/4 cup sugar and cornstarch; add to milk mixture, stirring well.
Gradually stir about one-fourth of hot milk mixture into egg yolk; add to
remaining hot milk mixture, stirring constantly. Bring to a boil over
medium-high heat, stirring constantly.
Cook 1 minute, stirring constantly (mixture will not be thick). Pour into a
bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly
(mixture will thicken slightly).
Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon
sugar. Set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer
until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form. Add vanilla extract, and beat 10 seconds. Spoon
mixture into prepared bowl; gently smooth surface of mixture with a
spatula. Place bowl in an 8-inch square baking pan; add hot water to pan to
a depth of 1 inch. Bake at 325 deg for 20 minutes or until slightly puffed
and set.
Invert island into a shallow dish. Pour sauce around island, and sprinkle
with grated chocolate. Yield: 5 servings (serving size: 1 wedge and 1/2 cup
sauce).
Per serving: 228 Calories; 4g Fat (16% calories from fat); 8g Protein; 41g
Carbohydrate; 52mg Cholesterol; 107mg Sodium
Serving Ideas : Serve immediately.
NOTES : Traditionally, floating islands are done in individual cups. Our
recipe is made into one large floating island, which is easier to make and
looks more dramatic.
and bean to milk. Cook over low heat 20 minutes; discard vanilla bean.
Combine 1/4 cup sugar and cornstarch; add to milk mixture, stirring well.
Gradually stir about one-fourth of hot milk mixture into egg yolk; add to
remaining hot milk mixture, stirring constantly. Bring to a boil over
medium-high heat, stirring constantly.
Cook 1 minute, stirring constantly (mixture will not be thick). Pour into a
bowl; cool slightly, and cover surface with plastic wrap. Chill thoroughly
(mixture will thicken slightly).
Coat a 1-quart metal bowl with cooking spray; sprinkle with 1 teaspoon
sugar. Set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer
until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form. Add vanilla extract, and beat 10 seconds. Spoon
mixture into prepared bowl; gently smooth surface of mixture with a
spatula. Place bowl in an 8-inch square baking pan; add hot water to pan to
a depth of 1 inch. Bake at 325 deg for 20 minutes or until slightly puffed
and set.
Invert island into a shallow dish. Pour sauce around island, and sprinkle
with grated chocolate. Yield: 5 servings (serving size: 1 wedge and 1/2 cup
sauce).
Per serving: 228 Calories; 4g Fat (16% calories from fat); 8g Protein; 41g
Carbohydrate; 52mg Cholesterol; 107mg Sodium
Serving Ideas : Serve immediately.
NOTES : Traditionally, floating islands are done in individual cups. Our
recipe is made into one large floating island, which is easier to make and
looks more dramatic.
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