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 recently have some time, I was browsing on the internet a few days ago. In search of new, intriguing tips, inspiring meals that I’ve never tasted before, to delight my loved ones with. Looking for a long time yet couldn’t find any interesting things. Just before I wanted to give up on it, I discovered this yummy and easy treat by accident over Suncakemom. It looked so delightful on its photo, that required instant action.

It had been easy to imagine the way it is created, its taste and just how much boyfriend is going to love it. Mind you, it is quite simple to delight the guy when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the site and used the step-by-step instuctions that were accompanied by superb shots of the method. It just makes life rather easy. I can suppose it’s a slight hassle to shoot photographs in the middle of baking in the kitchen as you usually have gross hands therefore i pretty appreciate the time and effort she placed in for making this post and recipe conveniently implemented.

Having said that I am encouraged to present my very own dishes in a similar fashion. Many thanks for the idea.

I was tweaking the main recipe to make it for the taste of my loved ones. Need to tell you it was an awesome success. They prized the taste, the thickness and loved getting a delicacy such as this during a busy workweek. They quite simply wanted even more, more and more. So the next time I’m not going to commit the same mistake. I’m going to multiply the volume .

Floating Islands Dessert recipe 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.

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