Floating Islands with Lemon-Scented Custard Sauce and Raspberries

Name: Floating Islands with Lemon-Scented Custard Sauce and Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters egg whites (about 4 large); 6 larges egg yolks; 6 slices paper-thin lemon slices; 3 Tbsps fresh lemon juice; 340 grams fresh raspberries; 1 pinch Pinch of salt; 158 milliliters sugar; 237 milliliters whipping cream; 118 milliliters whole milk

Floating Islands with Lemon-Scented Custard Sauce and Raspberries might be just the dessert you are searching for. This recipe serves 6. One serving contains 337 calories, 7g of protein, and 21g of fat. A mixture of egg whites, whipping cream, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil).

Ingredients you will need

Egg Yolk

Custard

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Pour custard into bowl. Stirin lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.

Ingredients you will need

Lemon Juice

Custard

Sauce

Equipment you will use

Bowl

Preheat oven to 350°F. Generously butter six 3/4-cup soufflé dishes and dust with sugar.

Ingredients you will need

Butter

Sugar

Equipment you will use

Oven

Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Hand Mixer

Baking Sheet

Bowl

Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).

Equipment you will use

Oven

Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce.

Ingredients you will need

Custard

Soup

Equipment you will use

Bowl

Knife