Floating Island And Raspberry Coulis
Submitted by brianjwood on August 23, 2002 at 6:12 am

DESCRIPTION
Floating Island & Raspberry Coulis

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
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Floating Island with Raspberry Coulis

1tbs(15 ml) butter (approx)
2tbs(30 ml) sugar
1 2/3C(375 ml) egg whites (about 12) at room temperature
1/2 tsp(2 ml) cream of tartar and a pinch of salt
1 1/2C(350 ml) sugar
Fresh raspberries for garnish (optional)
Custard Sauce (see below)
Raspberry Coulis (see below)

Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish liberally with butter and dust with sugar. Start beating the egg whites at a moderately slow speed until they are foamy. Beat in the cream of tartar and salt and gradually increase speed to fast. When the egg whites form soft peaks, sprinkle in the sugar (decreasing speed if necessary) by 4-spoonful dollops until all is added, then beat at high speed for several minutes until egg whites form stiff shining peaks. Beat in the vanilla and scoop the meringue into the prepared baking dish, which should be almost filled (but do not worry if dish is only three-quarters full - it makes no difference). Immediately set the dish in the middle of a preheated 250F (120C) oven
and bake 35 to 40 minutes, or until the meringue has risen 2 to 3
inches (5 to 8 cm) and a skewer plunged down to the bottom of the dish comes out clean. Remove from oven and set at room temperature for 30 minutes to cool; it will sink down and will eventually shrink from the sides of the dish. When cool, cover and refrigerate. (This may be baked several hours or even one or two days in advance and kept refrigerated.)
To serve, run a thin knife around the edge of the dish to detach the meringue, then push the whole meringue gently with a rubber spatula to make sure the bottom is not sticking. Turn a large, 1 to 2 inch (2.55 to 5 cm) deep serving dish or bowl over the baking dish and turn both of them over rapidly, giving a slap or a jerk to dislodge the meringue onto the serving dish if necessary. Pour the custard sauce around the
meringue, and garnish the top of the meringue with the optional fresh raspberries. Serve the raspberry coulis in a separate serving dish, for the diners to add at the table. Serves 6 to 8.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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Custard Sauce

6 egg yolks
2/3C(160 ml) sugar
1 1/2C(375 ml) milk, heated to boil
1 1/2tbs(20 ml) pure vanilla extract
3tbs(45 ml) dark rum (optional)

(Note: This should be the consistency of thick cream, not set firm like a custard. It may also be made up to two days in advance and kept refrigerated.) Gradually beat the sugar into the egg yolks and continue beating until mixture is pale yellow and forms the ribbon. By dribbles beat in the boiling milk. Set over moderately low heat and stir slowly with a wooden spoon, reaching all over bottom of pan and watching carefully
as mixture slowly thickens: at first bubbles will appear on surface, and as they begin to disappear custard is about to thicken; a wisp of steam rising from the surface is another indication. Stir more rapidly, and as soon as custard lies in a creamy layer on the back of the spoon, it is done. Immediately remove from heat, stirring vigorously to cool. Beat the optional rum and the vanilla extract. Chill in the refrigerator until ready to serve. Makes about 3 cups
(750 ml).
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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Raspberry Coulis

1pack(10 oz, 280 g) frozen raspberries packed
in heavy syrup, thawed, juices reserved
1tbs(15 ml) lemon juice

Puree the raspberries and the lemon juice in a food processor or
electric blender. Press through a fine strainer. Chill in the
refrigerator until ready to serve. Makes about 1 cup (250 ml).
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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