Floating Island Dessert recipe. Does anyone have it?

Question

I am looking for the recipe for the Floating Island Dessert that was big in the 1950s. It was featured on the Martha Stewart Show a few months ago, I taped it but recorded over it by accident, and it is not posted on the website any longer.

Answer 1

http://www.thediviningnation.com/floating.htm

Answer 2

Floating Islands
Here's a delicate and very pretty desert.
1 vanilla pod
2 5/8 cups milk
3 large eggs
1/16 teaspoon salt
4 1/2 ounces caster sugar
4 1/2 teaspoons potato flour (optional)
1/16 teaspoon lemon juice
4 servings

1. Place the vanilla pod in a saucepan with the milk and bring slowly to a boil.
2. Release the seeds in the pod by using a wooden spoon to smash it up against the side of the pan.
3. Pour the milk into a wide-based pan and leave to cool without removing the vanilla.
4. Meanwhile, separate the eggs.
5. Place the yolks in a bowl for use later and beat the egg whites with a pinch of salt until very stiff.
6. Fold in 25g of sugar and beat again.
7. Reheat the milk, remove the vanilla pod and drop scoops of stiff egg white on to the milk and cook for a couple minutes until firm, turning with a perforated spoon.
8. Remove these"islands" to a plate.
9. Beat the egg yolks with 75g sugar and the flour, if using.
10. Add the warm milk then return to the milk pan, stirring constantly for about 10 minutes until thickened.
11. Pour the custard into a shallow dish and float the"islands" on top.
12. Heat the remaining sugar with a tablespoon of water and the lemon juice until it is light golden.
13. Trickle the syrup over the"islands".
14. Chill before serving.

*I had to change this recipe over to US from metric...hopefully you can make adjustments.*

Answer 3

FLOATING ISLAND

2 1/2 cups sugar
2 1/2 cups water
3/4 cup (about 3 ounces) sliced almonds
6 large egg whites
Vanilla Custard Sauce

Stir 1 1/2 cups sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat and mix in 2 cups water (mixture will bubble vigorously). Stir over high heat until any hard caramel bits dissolve. Boil until syrup is reduced to 1 cup, about 15 minutes. Set aside. Preheat oven to 350°F. Lightly butter rimmed baking sheet. Toss almonds with 2 tablespoons caramel syrup in bowl to coat. Spread almond mixture on prepared sheet. Bake until golden brown, about 10 minutes. Cool. Maintain oven temperature. (Caramel syrup and almond mixture can be made 1 day ahead. Cover separately and store at room temperature.)

Spray 9x5x3-inch loaf pan with nonstick vegetable oil spray. Coat pan lightly with sugar. Using electric mixer, beat egg whites on high speed in large bowl to soft peaks. Gradually beat in 1 cup sugar. Beat until stiff and glossy. Transfer meringue to prepared pan. Bake until top is puffed and golden brown and tester inserted into center comes out clean, about 25 minutes. Turn meringue out onto lightly oiled baking sheet. Let stand 15 minutes. Using serrated knife, cut meringue into 1-inch-thick slices.

Spoon Vanilla Custard Sauce onto plates. Top with meringue slice, then drizzle with caramel sauce. Sprinkle with caramelized almonds and serve.

Makes 8 Servings.
Bon Appétit
R.S.V.P.
December 1999
Mimose, Los Angeles, CA

http://www.epicurious.com/recipes/recipe_views/views/102690